Application of the technologically functional proteins «PROCREAM 151C» in the ice-cream manufacturing
- Authors: Tvorogova A.A1, Kazakova N.V1, Spiridonova A.V1, Alekseeva O.V1, Svistun N.N1
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Affiliations:
- Issue: No 7 (2014)
- Pages: 64-65
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327992
- ID: 327992
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Abstract
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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