Theoretical aspects of improving the technology of low-calorie ice cream

dc.contributor.author	Bass, Oksana
dc.contributor.author	Bandura (Kuzmyk), Uliana
dc.date.accessioned	2020-11-27T09:13:28Z
dc.date.available	2020-11-27T09:13:28Z
dc.date.issued	2020
dc.description.abstract	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.	uk_UA
dc.identifier.citation	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.	uk_UA
dc.identifier.uri	https://dspace.nuft.edu.ua/handle/123456789/32282
dc.language.iso	en	uk_UA
dc.subject	ice cream	uk_UA
dc.subject	low-calorie	uk_UA
dc.subject	sugar	uk_UA
dc.subject	кафедра технології молока і молочних продуктів	uk_UA
dc.subject	цукор	uk_UA
dc.subject	морозиво	uk_UA
dc.subject	низькокалорійний	uk_UA
dc.title	Theoretical aspects of improving the technology of low-calorie ice cream	uk_UA
dc.type	Thesis	uk_UA

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