Improvement of the computational method for determining the cryoscopic temperature of functional ice cream mixtures
Nowadays the functional ice cream production keeps developing. Due to that the traditional composition of the ice cream is amended. In case of substitution of the low molecular weight nutrients (sucrose, lactose and mineral salts of dry skimmed milk residue) with technologically functional nutrients...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2021-10-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/120 |