SCIENTIFIC -PRAKTYCHESKYE IS ASPECTS OF THE USE OF UNTRADITIONAL RAW MATERIAL AT PRODUCTION OF A NEW ICE-CREAM

Abstract

Possibilities of the use biologically of valuable vegetable raw material of local origin are explored in compounding of ice-cream with the purpose of improvement of his consumer properties. The results of the conducted researches in relation to determination of quality and food value of new wares were fixed in basis of the developed compounding.