Author Details

Творогова, Антонина Анатольевна

Issue	Section	Title	File
No 6 (2011)	Articles	Ice-cream with the milk fat replacer of the company «EFCO»
No 10 (2011)	Articles	About effectsof fat composition on the rheological characteristics of ice- cream
No 5 (2011)	Articles	Milk fat replacers for ice−cream
No 7 (2013)	Articles	Effects of milk protein on quality indices of fruit frozen desserts
No 5 (2014)	Articles	Production of the fermented ice-cream. Improvement of the normative-technical basis
No 7 (2014)	Articles	Application of the technologically functional proteins «PROCREAM 151C» in the ice-cream manufacturing
No 11 (2016)	Articles	Effects of the fermented base quantity on the quality indices of the fermented ice-cream with application of yogurt
No 8 (2016)	Articles	The state of the ice crystals in the traditional ice-cream at storage
No 12 (2016)	Articles	Dispersity of the air phase in desserts without food additive
No 7 (2017)	Articles	Sorbets. Ice-cream and frozen desserts
No 8 (2018)	Articles	Effects of freezing on the microstructure and consistency of milk products