QUALIMETRIC EVALUATION OF SENSORY PROPERTIES OF ACIDOPHILIC-WHEY ICE CREAM WITH OAT BETA-GLUCAN
DOI:
https://doi.org/10.30888/2709-2267.2022-11-01-023Keywords:
qualimetric method, β-glucan, sour milk ice cream, correction factor, importance factorAbstract
In this study, it was carried a qualimetric assessment of the organoleptic properties of the developed composition of ice cream. The authors used special method for studying the organoleptic properties of ice cream. Organoleptic evaluation was conducted bMetrics
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