EVALUATION OF THE NUTRITIVE VALUE OF FERMENTED ICE CREAM WITH HIGH PROTEIN DOSE
In the article the question of icecream receipts optimization was described. The optimization included a calculation and adjustment of the protein additives and its doses which guarantee compliance the final product nutritive value to the accepted standard. Two protein additives were used: whey prot...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North Caucasus Federal University
2022-05-01
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| Series: | Вестник Северо-Кавказского федерального университета |
| Subjects: | |
| Online Access: | https://vestnikskfu.elpub.ru/jour/article/view/1280 |
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