Open AccessDevelopment of technology of low-lactose ice cream on the basis of non-lactone concentrate of oils
Author(s) -
Anastasia Trubnikova,
Oksana Chabanova,
Tetyana Sharakhmatova,
S. Bondar,
Yelyzaveta Savchak
Publication year - 2018
Publication title -
vìsnik nacìonalʹnogo tehnìčnogo unìversitetu "hpì". novì rìšennâ v sučasnih tehnologìâh/vestnik nacionalʹnogo tehničeskogo universiteta "hpi". novye rešeniâ v sovremennyh tehnologiâh
Language(s) - English
Resource type - Journals
eISSN - 2413-4295
pISSN - 2079-5459
DOI - 10.20998/2413-4295.2018.45.30
Subject(s) - lactose , food science , chemistry , lactose intolerance , ice cream , probiotic , organoleptic , population , bacteria , biology , demography , sociology , genetics