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Modification of the carbohydrate component of ice cream and frozen desserts using glucose-galactose syrup

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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Bibliografiske detaljer
Главные авторы: Evdokimov, I. A., Евдокимов, И. А., Kulikova, I. K., Куликова, И. К., Volkova, E. I., Волкова, Е. И., Oleshkevich, O. I., Олешкевич, О. И., Shramko, M. I., Шрамко, М. И.
Format: Статья
Sprog:English
Udgivet: IOP Publishing Ltd 2021
Fag:
Sugar (sucrose)
Sustainable development
Biotechnology
Environmental management
Glucose
Sensory analysis
Dairies
Online adgang:https://dspace.ncfu.ru/handle/20.500.12258/14900
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https://dspace.ncfu.ru/handle/20.500.12258/14900

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