Functional and Technological Properties of Sorghum Syrup and Its Use in Ice Cream Technology
Sorghum syrup has a saturated carbohydrate composition, which includes cellobiose, maltose, mannose, rhamnose, ribose, fructose, glucose, and sucrose. The present research featured the physicochemical properties of sugar sorghum syrup, i.e. average molecular weight, density, solubility in water, and...
| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2019-10-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/54/11.pdf |