The Effect of Trehalose on Dispersion of Ice Crystals and Consistency of Low-Fat Ice Cream
Introduction. The research objective was to establish the effect of the complete and partial replacement of sucrose by trehalose on the dispersion of ice crystals in ice cream with a low mass fraction of fat and solids. Study objects and methods. The present research featured three test samples of...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2020-10-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/58/7.pdf |
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