А. Trubnikova,
О. Chabanova,
S. Bondar,
Т. Sharakhmatova,
Т. Nedobijchuk
Keywords:
ice cream mixes, composition optimization, optimization methods, functional dairy products, buttermilk products.
Trubnikova, А., Chabanova, О., Bondar, S., Sharakhmatova, Т., & Nedobijchuk, Т.
(2020).
MATHEMATICAL MODELING OF OPTIMIZED RECEPTURAL OF LOW-LACTOSE SYNBIOTIC YOGHOURT ICE CREAM.
Animal Science and Food Technology,
11(3),
-.
https://doi.org/10.31548/animal2020.02.083 |