NFLUENCE OF FAT PHASE ONTECHNOLOGICALLY IMPORTANT INDICATORS OF ICE CREAM PLOMBIR WITHOUT EMULSIFIERS
The determination of the technological functionality of milk fat particles in terms of their effect on the nucleation in ice cream plombir with a mass fraction of milk fat of at least 15% was the aim of the study. this work was carried out to justify the possibility of producing ice cream without em...
| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2018-07-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/8 |