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Application filed by Национальный Университет Пищевых ТехнологийfiledCriticalНациональный Университет Пищевых Технологий
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Publication of UA66633UpublicationCriticalpatent/UA66633U/en
A composition of milk-wheat ice-cream comprises dry nonfat milk residue, a stabilizing agent, milk fat and vegetable fat, sugar and water. Cereal germs are used as a stabilizing agent and enriching component.
UAU201107855U2011-06-222011-06-22Composition of milk-and-wheat ice-cream
UA66633U
(en)