OBTAINING OF FERMENTED ICE CREAM WITH INULIN AND STEVIA
The aim of this work is to study the influence of starter cultures for sour cream, sour milk and probiotic products on the processes of production and the quality of fermented ice cream with inulin and stevia. Adding inulin and stevia leads to a significant increase in titratable acidity of the init...
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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/1133 |
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