Theoretical aspects of improving the technology of low-calorie ice cream
Файли
Дата
2020
ORCID
DOI
item.page.thesis.degree.name
item.page.thesis.degree.level
item.page.thesis.degree.discipline
item.page.thesis.degree.department
item.page.thesis.degree.grantor
item.page.thesis.degree.advisor
item.page.thesis.degree.committeeMember
Назва журналу
Номер ISSN
Назва тому
Видавець
Анотація
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.
Опис
Ключові слова
ice cream, low-calorie, sugar, кафедра технології молока і молочних продуктів, цукор, морозиво, низькокалорійний
Бібліографічний опис
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.