| Issue |
Section |
Title |
File |
| No 5 (2013) |
Articles |
Study of the properties of the fermented poly-component product with oat-meal at storage |
|
| No 1 (2013) |
Articles |
New poly-component fermented milk product |
|
| No 6 (2015) |
Articles |
Application of spices to control organoleptic characteristics of fermented milk products with flour |
|
| No 7 (2016) |
Articles |
Structure stabilizers for the products containing milk |
|
| No 7 (2017) |
Articles |
Selection of the cryoprotective media for Lactobacillus reuteri |
|
| No 3 (2018) |
Articles |
Milk-flour fermented products without gluten. Scientific-technological aspects of development |
|
