QUALITY ESTIMATION OF FROZEN DESSERTS WITH POLYFUNCTIONAL COMPOSITION
The article analyzes the structure of consumption of animal and plant origin food products. The characteristic of milk-protein concentrates is being looked at for the purpose of their use in the technology of frozen desserts. The relevance of the development of new frozen desserts with poly-function...
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| Auteurs principaux: | , , , |
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| Format: | article |
| Langue: | EN |
| Publié: |
Stefan cel Mare University of Suceava
2019
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| Sujets: | |
| Accès en ligne: | https://doaj.org/article/bae872a08fca473bbf1b4a7ae280fb3a |
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