Application of the technologically functional proteins «PROCREAM 151C» in the ice-cream manufacturing
- Autores: Tvorogova A.A1, Kazakova N.V1, Spiridonova A.V1, Alekseeva O.V1, Svistun N.N1
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Afiliações:
- Edição: Nº 7 (2014)
- Páginas: 64-65
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327992
- ID: 327992
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Resumo
Possibility to apply technological functional protein supplement «PROCREAM 151C» in the production of icecream with reduced content of solids-non-fat is considered. Results of the experimental study of the supplement effects on the ice-cream structure are given.
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