SEMI-FINISHED PRODUCT TECHNOLOGY FOR FROZEN DESSERTS
DOI:
https://doi.org/10.30890/2567-5273.2023-28-01-041Ключові слова:
semi-finished product, frozen desserts, prebiotic, fructose, lactulose, cheese wheyАнотація
The analysis of literary sources showed that the creation of products with reduced glycemic load and functional properties are new ways of improving the technologies of ice cream and frozen desserts. It has been proven that lowering the glycemic index isMetrics
Посилання
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