TY  JOUR
TI  Functional and Technological Properties of Sorghum Syrup and Its Use in Ice Cream Technology
KW  Biopotential
KW  antioxidant activity
KW  dietary fiber
KW  resistance to melting
KW  overrun
JO  Food Processing: Techniques and Technology
AU  Golubeva, L.V.
AU  Pozhidaeva, E.A.
PY  2019
IS  49
PB  Kemerovo State University