For citations:
Tvorogova A.A., Shobanova T.V., Gurskiy I.A., Kazakova N.V. The quality indicators of ice cream upon the enzymatic hydrolysis of lactose. Food systems. 2023;6(3):308-316. (In Russ.) https://doi.org/10.21323/2618-9771-2023-6-3-308-316
Tvorogova A.A., Shobanova T.V., Gurskiy I.A., Kazakova N.V. The quality indicators of ice cream upon the enzymatic hydrolysis of lactose. Food systems. 2023;6(3):308-316. (In Russ.) https://doi.org/10.21323/2618-9771-2023-6-3-308-316