Development of technology for manufacturing of new range of ice cream and sweet curd products with reduced content of carbohydrate and calorie

O. Sotchenko; E. Voitekhovich

Topical Issues of Processing of Meat and Milk Raw Materials
Aktualʹnye voprosy pererabotki mâsnogo i moločnogo syrʹâ

eng | рус

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ISSN 2220-8755 (Print)

Topical Issues of Processing of Meat and Milk Raw Materials

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Sotchenko O., Voitekhovich E. Development of technology for manufacturing of new range of ice cream and sweet curd products with reduced content of carbohydrate and calorie. Topical Issues of Processing of Meat and Milk Raw Materials. 2020;1(15):79-86. (In Russ.) https://doi.org/10.47612/2220-8755-2020-15-79-86

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ISSN 2220-8755 (Print)

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Topical Issues of Processing of Meat and Milk Raw Materials

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