作者的详细信息

Агаркова, Евгения Юрьевна

期 栏目 标题 文件
编号 12 (2009) Articles Effects of ultra-violet irradiation on milk microbiology and properties of its components
编号 12 (2009) Articles Principle of rational application of the membrane processes
编号 7 (2011) Articles New developments of the All-Russian Dairy Research Institute (VNIMI): milk products technologies based on the baro-membrane methods
编号 7 (2012) Articles Equipment for grinding up and dispersing at curds products manufacturing
编号 4 (2012) Articles Lowering of allergenic properties of milk proteins. Technological approaches
编号 11 (2012) Articles Development of the method to remove beta-lactoglobulin from milk whey with the aid of chitosan
编号 3 (2013) Articles Emulsion products of reduced fat content
编号 7 (2013) Articles Prospects of applying whey protein hydrolysates in the fermented milk products technology
编号 11 (2013) Articles Functional properties of fermented milk products with whey protein hydrolysates
编号 11 (2013) Articles Extraction of beta-lactoglobulin from whey: application of various forms of hitosan
编号 12 (2013) Articles New generation of the hypoallergic baby foods
编号 8 (2016) Articles Optimization of composition of the emulsion paste like milk products
编号 10 (2016) Articles Emulsifiers in the composition of aerated milk products
编号 7 (2016) Articles Structure stabilizers for the products containing milk
编号 8 (2017) Articles Curds whey hydrolyzates for curds emulsion products
编号 9 (2017) Articles Effects of the modified starches on the structure of aerated curds mousses
编号 8 (2018) Articles Development of the technology of the aerated curds product with whey proteins hydrolysate
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