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Prospects for the Use of Powdered Viburnum Food Additive in the Production of Soft Ice Cream
Abstract
This study aims to substantiate the feasibility of producing soft ice cream using a powdered food additive from viburnum fruit. The article investigates the effect of a powdered food additive from wild berries Viburnum opulus on the organoleptic and physicochemical quality indicators of ice cream. The nutritional and biological value of the enriched ice cream was analyzed and the compliance of the developed ice cream samples with safety indicators by current standards was investigated.
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