TY  JOUR
TI  The Effect of Replacing Sucrose with Glucose-Fruit Syrup on the Quality Indicators of Plombières Ice-Cream
KW  Ice cream
KW  sucrose
KW  glucose-fructose syrup
KW  cryoscopic temperature
KW  glycemic index
KW  frozen water
JO  Food Processing: Techniques and Technology
AU  Shobanova, T.V.
AU  Tvorogova, A.A.
PY  2021
IS  51
PB  Kemerovo State University