DETERMINING THE OPTIMAL COMPOSITION OF STABILIZATION SYSTEMS IN STRUCTURED LOW-CALORIE DAIRY DESSERTS WITH PROTEIN AND CARBOHYDROGEN COMPONENTS.
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| Title: | DETERMINING THE OPTIMAL COMPOSITION OF STABILIZATION SYSTEMS IN STRUCTURED LOW-CALORIE DAIRY DESSERTS WITH PROTEIN AND CARBOHYDROGEN COMPONENTS. |
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| Authors: | Romanchuk, Iryna1, Rudakova, Tetiana2, rudakovatati@gmail.com, Minorova, Antonina3, Voroshchuk, Viktor4, Narizhnyy, Sergiy5, Korol-Bezpala, Lesia5, Zahorui, Liudmyla5 |
| Source: | Eastern-European Journal of Enterprise Technologies; 2026, Vol. 2 Issue 11/140, p72-82, 11p |
| Database: | Applied Science & Technology Source |
| ISSN: | 17293774 |
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| DOI: | 10.15587/1729-4061.2026.356499 |
