Author Details

Богданова, Екатерина Викторовна

Issue	Section	Title	File
No 7 (2009)	Articles	Sweetener from yakon for low caloric ice-cream
No 10 (2012)	Articles	Protein composition for fermented milk products
No 8 (2012)	Articles	Inulincontaining composition for products containing milk
No 4 (2015)	Articles	Selection of starter cultures for kefir product with reduced allergenicity
No 7 (2015)	Articles	Chemical composition of milk produced by cows of different breeds
No 5 (2016)	Articles	The influence of ß-lactoglobulin hydrolyzate on development of starter cultures microflora
No 2 (2017)	Articles	The influence of the β-lactoglobulin hydrolysate on the starter cultures activity in the production of low-allergenic fermented beverages
No 7 (2017)	Articles	Application of ß-glucan in the curds technology: resource-saving and functionality
No 4 (2018)	Articles	Hydrolysates ofwhey proteins in the technology of products forspecialized sports nutrition
No 7 (2018)	Articles	Milk whey as a raw material for the production of food ingredients
No 3 (2019)	Articles	Digestibility of ß-lactoglobulin hydrolysate in vivo experiments