STUDIES OF WATER FREEZING FEATURES IN ICE CREAM WITH STARCH SYRUP
The purpose of the study is to research the process of water freezing in new types of ice cream with starch syrup at certain stages of the technological process. Starch syrup as a degradation product of corn starch is characterized by different values of the dextrose equivalent (DE). Starch syrup is...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Odesa National University of Technology
2019-07-01
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| Serie: | Harčova Nauka ì Tehnologìâ |
| Soggetti: | |
| Accesso online: | http:////journals.onaft.edu.ua/index.php/foodtech/article/view/1383 |
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