Use of alternative sweeteners in ice cream

dc.contributor.author	Polishchuk, Galyna
dc.contributor.author	Bass, Oksana
dc.date.accessioned	2021-11-10T08:36:36Z
dc.date.available	2021-11-10T08:36:36Z
dc.date.issued	2021
dc.description.abstract	The article is devoted to research aimed at improving the technology of ice cream through the use of sugar substitutes and their compositions that exhibit functional and technological properties and improve the quality of the finished product. The feasibility of using starch syrup and polyols for the formation of recommended organoleptic, physical and chemical characteristics of ice cream, and their stabilization during the guaranteed period of storage is scientifically substantiated	uk_UA
dc.identifier.citation	Polischuk, G. Use of alternative sweeteners in ice cream / G. Polischuk, O. Bass // New industries, Digital Economy, Society – Projections of The Future : Conference of Ruse University. – Razgrad : Ruse, 2020. – P. 27.	uk_UA
dc.identifier.uri	https://dspace.nuft.edu.ua/handle/123456789/36620
dc.language.iso	en	uk_UA
dc.subject	cryoscopic temperature	uk_UA
dc.subject	ice cream	uk_UA
dc.subject	polyols	uk_UA
dc.subject	кріоскопічна температура	uk_UA
dc.subject	морозиво	uk_UA
dc.subject	поліоли	uk_UA
dc.subject	кафедра технології молока і молочних продуктів	uk_UA
dc.title	Use of alternative sweeteners in ice cream	uk_UA
dc.type	Thesis	uk_UA

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