| 摘要 |
food industry. SUBSTANCE: dessert is prepared from, wt %: dietetic low-fat curd 60-70, sugar 10-11, carrageenan 0.4-0.6, edible fibers 0.2-0.6, and milk with 3.5% fat - the balance. Invention can be used when producing curd dessert with low fat level. EFFECT: improved quality of dessert and widened assortment of curd products. 2 tbl, 4 ex |
