Open AccessThe Effect of Whey Protein Concentrates on Technological and Sensory Quality Indicators of Ice Cream
Author(s) -
Igor Gurskiy,
А. А. Творогова
Publication year - 2022
Publication title -
tehnika i tehnologiâ piŝevyh proizvodstv
Language(s) - English
Resource type - Journals
eISSN - 2313-1748
pISSN - 2074-9414
DOI - 10.21603/2074-9414-2022-3-2376
Subject(s) - chemistry , titratable acid , food science , whey protein , ice cream , whey protein isolate , fraction (chemistry) , mass fraction , dispersion (optics) , mouthfeel , chromatography , raw material , physics , organic chemistry , optics