Please use this identifier to cite or link to this item:
Title: Theoretical aspects of improving the technology of low-calorie ice cream
Authors: Bass, Oksana
Bandura (Kuzmyk), Uliana
Keywords: ice cream
кафедра технології молока і молочних продуктів
Issue Date: 2020
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.
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.
Appears in Collections:Тези доповідей

Files in This Item:
File Description SizeFormat 
22.pdf257,59 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.