Quality Evaluation Research of Low-Calorie Milk Ice Cream

Quality Evaluation Research of Low-Calorie Milk Ice Cream

A modern approach to nutrition requires the creation and further development of new types of ice cream that are more beneficial for health in comparison with the traditional ones. The solution to this issue lies in the creation of the low-calorie ice cream. It gets its distinctive properties and fea...

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Bibliographic Details
Main Authors:	Narizhniy S., Lomova N., Rudakova T., Minorova A.
Format:	Article
Language:	English
Published:	Bila Tserkva National Agrarian University 2022-12-01
Series:	Технологія виробництва і переробки продуктів тваринництва
Subjects:	low-calorie milk ice cream quality organoleptic indicators physical and chemical indicators microbiological indicators microstructure whey processing products.
Online Access:	https://tvppt.btsau.edu.ua/sites/default/files/visnyky/pererobka/narizhniy_2_2022.pdf

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