Author Details

Гаврилова, Наталья Борисовна

Issue Section Title File
No 11 (2008) Articles Biothermodynamic parameters of whey
No 11 (2008) Articles Cheese whey powder in fermented milk dessert product
No 11 (2008) Articles Milk products manufacturing using membrane technologies
No 7 (2009) Articles Low lactose curds product for school children
No 9 (2009) Articles Improvement of quality and keepability of functional products.
No 11 (2009) Articles Fermented milk product with probiotic characteristics enriched with calcium
No 5 (2010) Articles Baby foods in the Siberian region
No 1 (2010) Articles Fermented product for functional nutrition
No 12 (2011) Articles Fermented milk for gerodietetic nutrition
No 3 (2013) Articles Milk porridges for gerodietary nutrition
No 12 (2013) Articles Cream-protein paste like product of functional purposes
No 9 (2013) Articles Technology of the product for sports nutrition
No 9 (2014) Articles The technology of the sour-milk product of mixed fermentation
No 5 (2015) Articles Improvement of the raw milk quality by introduction of the quality management system
No 5 (2016) Articles The technology of the curds dessert product (pudding) with application of ultrafiltration
No 9 (2016) Articles Professional development of milk producers due to the implementation of the project «Centers of the dairy expertise»
No 7 (2017) Articles Synbiotic component for functional products
No 12 (2017) Articles Soft curds with dietary fibers
No 9 (2018) Articles Biotechnology of curds products with application of the starter cultures immobilization
No 3 (2019) Articles The curds product with vegetable ingredients

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