PHYSICAL CHANGES IN THE STRUCTURE OF ICE CREAM AND FROZEN FRUIT DESSERTS DURING STORAGE
The results of studies of physical changes of the structure of milk ice cream at fat content of 4.0 % — 6.0 % and frozen whipped fruit desserts at different degree of overrun with/without addition of whey and whey protein concentrate are given in the paper. It is shown that the storage temperature a...
| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2019-07-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/39 |