id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-627	GREK, Olena; OSMAK, Tatyana; CHUBENKO, Larisa; MYKHALEVYCH, Artur	QUALITY ESTIMATION OF FROZEN DESSERTS WITH POLYFUNCTIONAL COMPOSITION	2019	8	.pdf	application/pdf	3254	121	41	By using the graph-mathematical method, it was established that the mass fraction of protein component in formulations of frozen milk desserts varies in the range of 40...50% (with soy- containing protein component), 20…25% ( with protein-herbal semi-finished product), providing the optimal ratio of organoleptic and physico-chemical parameters of experimental samples. The main tasks of this scientific work are: - to use the graph-mathematical method in order to establish a ratio between the milk base and protein components in the formulation of frozen desserts with poly- functional composition; - to study the biological values of model samples of frozen desserts with poly- functional composition.	cache/fens-627.pdf	txt/fens-627.txt