%0 Journal Article
%T The Effect of Replacing Sucrose with Glucose-Fruit Syrup on the Quality Indicators of Plombières Ice-Cream
%A Shobanova, T.V.
%A Tvorogova, A.A.
%K Ice cream, sucrose, glucose-fructose syrup, cryoscopic temperature, glycemic index, frozen water
%J Food Processing: Techniques and Technology
%D 2021
%N 51
%P 10
%I Kemerovo State University