TECHNOLOGICAL ASPECTS OF PRODUCTION OF FROZEN DESSERT WITH PROTEIN-HERBAL COMPONENT
The aim of scientific work is to improve the technology of frozen desserts enriched with protein-herbal component by the obtained thermo & heat coagulation of skimmed milk with Rumex juice. The emergency of the development of new frozen desserts with protein-milk concentrates, obtained by differ...
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| Auteurs principaux: | , , , |
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| Format: | article |
| Langue: | EN |
| Publié: |
Stefan cel Mare University of Suceava
2018
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| Accès en ligne: | https://doaj.org/article/3b4071a205b448bfb4d0d30d583a9767 |
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