Theoretical aspects of improving the technology of low-calorie ice cream
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Given the above, it is advisable and relevant to study the possibility and conditions of application of technological and functional prescription components - substitutes for sugar, fat and other non-synthetic substances in ice cream, as well as review and clear control over the conditions of promotion and implementation of this dessert.
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Bass, O. Theoretical aspects of improving the technology of low-calorie ice cream / O Bass, U. Kuzmyk // Trends in the development of modern scientific thought : The X th International scientific and practical conference, November 23-26, 2020. – Vancouver, Canada. – 2020. – P. 677–678.