TECHNOLOGICAL PROPERTIES AND NUTRITIONAL VALUE OF THE SEMI-FINISHED PRODUCT FOR FROZEN DESSERTS
DOI:
https://doi.org/10.30890/2709-1783.2023-28-01-013Keywords:
semi-finished product, frozen desserts, heat resistance. functional and technological indicators, nutritional valueAbstract
It has been proven that the rational formulation of the mixture from the point of view of the properties of the obtained semi-finished product should be considered formulations based on serum with the content of lactulose 1%, fructose 11%, stabilizer 0.4References
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