Quality characteristics of milk ice cream with citrus fibers and gum
Currently at least 4 food additives — emulsifiers and hydrocolloids — are used for ice cream production to stabilize its structure. However adding these substances reduces the demand for this product among healthy lifestyle adepts. The aim of the research was to define the possibility of using citru...
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| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2023-07-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/276 |
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