Please use this identifier to cite or link to this item:
https://dspace.nuft.edu.ua/jspui/handle/123456789/32282| Title: | Theoretical aspects of improving the technology of low-calorie ice cream |
| Authors: | Bass, Oksana Bandura (Kuzmyk), Uliana |
| Keywords: | ice cream low-calorie sugar кафедра технології молока і молочних продуктів цукор морозиво низькокалорійний |
| 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. |
| URI: | http://dspace.nuft.edu.ua/jspui/handle/123456789/32282 |
| Appears in Collections: | Тези доповідей |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.