SCIENTIFIC RATIONALE FOR PRODUCING FERMENTED ICE CREAM WITH PREBIOTIC COMPONENTS
A new technique for producing fermented ice cream with functional properties was developed, the solution being partial replacement of sucrose for lactulose and a stabilizer - for inulin. The obtained data showed that to improve organoleptic and microbiological characteristics of fermented ice-cream...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2015-12-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/39/1.pdf |
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