INFLUENCE OF TYPE STARTER CULTURE ON THE PROPERTIES OF THE FERMENTED ICE CREAM MIXTURE
The article presents the results of physic-chemical, microbiological and sensory analysis of the ice cream mixture samples fermented different types of the starter cultures
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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/2108 |
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