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Study of the quality of new types of plum and berry frozen desserts.

[In Russian. / En russe.]

Author(s) : MONDOKAEVA A. E., GRIGORENKO E. V.

Type of article: Article

Summary

The optimum sucrose syrup concentration was determined. It was demonstrated that new products have better biological characteristics and consumer quality compared with products obtained using traditional freezing.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 2004-2331
  • Languages: Russian
  • Source: Holodil'na Tehnika i Tehnologiâ - n. 6
  • Publication date: 2003
  • Document available for consultation in the library of the IIR headquarters only.

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