Share

USE OF COLORATION CONCENTRATES CONTAINING VITAMINS IN ICE CREAM MANUFACTURE.

[In Russian. / En russe.]

Author(s) : KASTORNYH M. S.

Type of article: Article

Summary

THE PURPOSE OF THE STUDIES WAS TO INVESTIGATE NEW COLORATION AGENTS WITH A POSITIVE EFFECT ON THE NUTRIENT VALUE, COLOUR AND FLAVOUR CHARACTERISTICS OF ICE CREAM. A STUDY WAS MADE ON THE POSSIBILITY OF MANUFACTURING ICE CREAM USING YELLOW AND BROWN TEA, COLORATION CONCENTRATES OF BEETROOT-TEA COLORATION AGENTS, AND CARROT AND MICROBIOLOGICAL BETA-CAROTENE CONCENTRATE. R.R.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1988-0220
  • Languages: Russian
  • Source: Molocn. Prom. - n. 12
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing