The possibility of expanding the range of soft ice cream
Автор: Simonenkova A.P., Kurkina O., Gavrilina V.A.
Журнал: Биология в сельском хозяйстве @biology-in-agriculture
Рубрика: Современные аспекты производства продуктов питания
Статья в выпуске: 1 (10), 2016 года.
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This article discusses the possibility of expanding the range of soft ice cream with partial replacement of milk raw materials raw material components of non - milk origin cereal "Hercules" and mashed red currants. The chemical composition, biological value and functional and technological properties of raw materials used. The indicators of quality developed soft ice cream.
Soft ice cream, non-traditional raw materials, consumer properties, fruit and vegetable raw materials, diversification
Короткий адрес: https://sciup.org/147230939
IDR: 147230939
