Improvement of physical technology on the basis of lower component additional

Matibayeva, A.I.; Zhetpisbaeva, B.Sh.

dc.contributor.author	Matibayeva, A.I.
dc.contributor.author	Zhetpisbaeva, B.Sh.
dc.date.accessioned	2019-04-12T10:16:46Z
dc.date.available	2019-04-12T10:16:46Z
dc.date.issued	2018
dc.identifier.uri	http://hdl.handle.net/123456789/1410
dc.description.abstract	Development of ice cream technology based on polycomponent products. Since the chemical composition and properties of dates have a determining effect on human consumption, they decided to use it in obtaining ice cream with nutritional value. After the determination of food and energy, as well as biological value, we investigated organoleptic indices.	ru_RU
dc.publisher	Almaty technological university	ru_RU
dc.relation.ispartofseries	МНПК;с.26-44
dc.subject	Ice cream	ru_RU
dc.subject	Milk	ru_RU
dc.subject	Молоко	ru_RU
dc.title	Improvement of physical technology on the basis of lower component additional	ru_RU
dc.type	Other	ru_RU