Please use this identifier to cite or link to this item:
https://dspace.nuft.edu.ua/jspui/handle/123456789/36620| Title: | Use of alternative sweeteners in ice cream |
| Authors: | Polishchuk, Galyna Bass, Oksana |
| Keywords: | cryoscopic temperature ice cream polyols кріоскопічна температура морозиво поліоли кафедра технології молока і молочних продуктів |
| Issue Date: | 2021 |
| Citation: | Polischuk, G. Use of alternative sweeteners in ice cream / G. Polischuk, O. Bass // New industries, Digital Economy, Society – Projections of The Future : Conference of Ruse University. – Razgrad : Ruse, 2020. – P. 27. |
| Abstract: | The article is devoted to research aimed at improving the technology of ice cream through the use of sugar substitutes and their compositions that exhibit functional and technological properties and improve the quality of the finished product. The feasibility of using starch syrup and polyols for the formation of recommended organoleptic, physical and chemical characteristics of ice cream, and their stabilization during the guaranteed period of storage is scientifically substantiated |
| URI: | http://dspace.nuft.edu.ua/jspui/handle/123456789/36620 |
| Appears in Collections: | Тези доповідей |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| ABSTRACTS_CONF_2021-25.pdf | 210,14 kB | Adobe PDF | View/Open |
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