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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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Príomhchruthaitheoirí: 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.
Formáid: Статья
Teanga:English
Foilsithe / Cruthaithe: IOP Publishing Ltd 2021
Ábhair:
Rochtain ar líne:https://dspace.ncfu.ru/handle/20.500.12258/14900
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