The cold dessert of the hot season
- 作者: Lapshyna L.1
-
隶属关系:
- 期: 编号 7 (2016)
- 页面: 64-65
- 栏目: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/328725
- ID: 328725
如何引用文章
详细
Application of the milk fat replacers in ice-cream manufacturing together with milk fat allows considerably improve quality indices of the finished product. In case of technologically based tailoring of the milk fat replacers the ice-cream made with application of the latters does not noticeably differs from the traditional product with the same mass share of fat.
全文:
![受限制的访问](https://journals.eco-vector.com/lib/pkp/templates/images/icons/text_lock.png)
补充文件
![](/img/style/loading.gif)