Supporting agencies: The article was published as part of the research topic foundation for scientific research No. 013.05 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS, topic No. 0585-2019-0043-С-01.
For citations:
Korolev I.A., Tvorogova A.A., Sitnikova P.B. Improvement of the computational method for determining the cryoscopic temperature of functional ice cream mixtures. Food systems. 2021;4(3):164-171. (In Russ.) https://doi.org/10.21323/2618-9771-2021-4-3-164-171
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