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Improvement of the computational method for determining the cryoscopic temperature of functional ice cream mixtures

Nowadays the functional ice cream production keeps developing. Due to that the traditional composition of the ice cream is amended. In case of substitution of the low molecular weight nutrients (sucrose, lactose and mineral salts of dry skimmed milk residue) with technologically functional nutrients...

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Principais autores: I. A. Korolev, A. A. Tvorogova, P. B. Sitnikova
Format: Artigo
Sprog:Russo
Udgivet: Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems 2021-10-01
Serier:Пищевые системы
Fag:
sugars
fillers
molecular weight
cryoscopic temperature
ice cream
Online adgang:https://www.fsjour.com/jour/article/view/120
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