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...
Сохранить в:
| Главные авторы: | , , , , , , , , , |
|---|---|
| 格式: | Статья |
| 語言: | English |
| 出版: |
IOP Publishing Ltd
2021
|
| 主題: | |
| 在線閱讀: | https://dspace.ncfu.ru/handle/20.500.12258/14900 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|