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Publikováno v:
IOP Conference Series: Earth and Environmental Science. 613:012034
Functional and technological properties of glucose-galactose syrup as a substitute for sucrose in the technology of functional ice cream and milk desserts are studied. A comparative analysis of the effect of sucrose, fructose, galactose, and glucose-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4bd65e3e0d221abe1e09eeb92013ebf4
https://doi.org/10.1088/1755-1315/613/1/012034
https://doi.org/10.1088/1755-1315/613/1/012034
