| 摘要 |
FIELD: food processing industry, in particular catering. ^ SUBSTANCE: claimed berry mousse is prepared using as structure-forming agent mixture of carragheenan and preparation, obtained from biomass of Mortierella parvispora micromycete according to claimed technology in mass ratio of 6:7. ^ EFFECT: decreased consumption of structure-forming agent without losses of structural, mechanical and organoleptic properties. ^ 1 ex |
