Milk proteins in the ice cream technology
- Autores: Mel’nikova E.I1, Ponomarev A.N1, Popova E.E1
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Afiliações:
- Edição: Nº 12 (2012)
- Páginas: 64-65
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327280
- ID: 327280
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Resumo
A new technology of low calorie ice cream with functional milk proteins of the line «Nutrilac» imitating milk fat flavor was worked out. Rheological characteristics of the ice cream mixture, functional-technological properties and biological value of the finished product were studied.
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