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| Issue | Title | |
| Vol 8, No 3 (2025) | Influence of sucrose substitutes on the quality indicators of ice cream in the process of production and storage | Abstract similar documents |
| A. V. Landikhovskaya, A. A. Tvorogova, I. A. Korolev | ||
| "... scanning calorimetry. Ice cream samples with sucrose replaced by a composition of maltitol and inulin ..." | ||
| Vol 2, No 2 (2019) | ABOUT THE UNIVERSAL TECHNOLOGY OF PROCESSING JERUSALEM ARTICHOKE AND CHICORY FOR INULIN | Abstract PDF (Eng) similar documents |
| T. S. Puchkova, D. M. Pikhalo, O. M. Karasyova | ||
| "... chicory for an inulin according to requirements to quality of a feed stock. An inulin — the reserve ..." | ||
| Vol 3, No 3 (2020) | PRODUCTION OF OLIGOFRUCTOSE SYRUP BY ENZYMATIC HYDROLYSIS FROM INULIN-CONTAINING CHICORY SYRUP | Abstract PDF (Eng) similar documents |
| T. S. Puchkova, D. M. Pikhalo, O. M. Karasyova | ||
| "... The purpose of the work is to study the enzymatic hydrolysis of inulin-containing syrups of various ..." | ||
| 1 - 3 of 3 Items | ||
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