Modification of the carbohydrate component of ice cream and frozen desserts using glucose-galactose syrup
Functional and technological properties of glucose-galactose syrup as a substitute for sucrose in the technology of functional ice cream and milk desserts are studied. A comparative analysis of the effect of sucrose, fructose, galactose, and glucose-galactose syrup on formation of the sensory profil...
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| Autors principals: | , , , , , , , , , |
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| Format: | Статья |
| Idioma: | English |
| Publicat: |
IOP Publishing Ltd
2021
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| Matèries: | |
| Accés en línia: | https://dspace.ncfu.ru/handle/20.500.12258/14900 |
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