КВАЛІМЕТРИЧНА ОЦІНКА ОРГАНОЛЕПТИЧНИХ ВЛАСТИВОСТЕЙ МОРОЗИВА АЦИДОФІЛЬНО-СИРОВАТКОВОГО З БЕТА-ГЛЮКАНОМ ВІВСА
DOI:
https://doi.org/10.30888/2709-2267.2022-11-01-023Ключові слова:
qualimetric method, β-glucan, sour milk ice cream, correction factor, importance factorАнотація
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
Посилання
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