Dairy Industry
ISSN 1019-8946 (Print)
Menu
Archives
Home
About the Journal
Editorial Policies
Author Guidelines
About the Journal
Issues
Search
Current
Retracted articles
Archives
Contact
Subscriptions
Editorial Board
All Journals
User
Username
Password
Remember me
Forgot password?
Register
Notifications
View
Subscribe
Subscription
Login to verify subscription
Search
Search
Search Scope
All
Authors
Title
Abstract
Index terms
Full Text
Browse
By Issue
By Author
By Title
Other Journals
Categories
Keywords
control
curds
dairy industry
equipment
fermented milk products
import
milk
milk fat replacers
milk products
milk whey
packaging
processing
production
quality
raw milk
safety
starter cultures
technical regulation
whey
whey proteins
yogurt
×
User
Username
Password
Remember me
Forgot password?
Register
Notifications
View
Subscribe
Subscription
Login to verify subscription
Search
Search
Search Scope
All
Authors
Title
Abstract
Index terms
Full Text
Browse
By Issue
By Author
By Title
Other Journals
Categories
Keywords
control
curds
dairy industry
equipment
fermented milk products
import
milk
milk fat replacers
milk products
milk whey
packaging
processing
production
quality
raw milk
safety
starter cultures
technical regulation
whey
whey proteins
yogurt
Home
>
Search
>
Author Details
Author Details
Prosekov, A Yu
Issue
Section
Title
File
No 3 (2003)
Articles
Milk products based on fermented milk
No 3 (2003)
Articles
Whipped dessert products on reconstituted milk basis
No 2 (2003)
Articles
Whipped milk milk desserts based on reconstitutedmilk products
No 8 (2004)
Articles
Gel forming supplements for structurated milk products
No 4 (2005)
Articles
Aerated protein desserts
No 6 (2005)
Articles
Foam forming properties of skim milkat rotor−pulsating treatment
No 6 (2005)
Articles
Protein semi−finished product on buttermilk base
No 11 (2005)
Articles
Characteristics of the pectine macrocolloids in quark wheypresence
No 4 (2006)
Articles
Fermentativnaya obrabotka obezzhirennogo moloka
No 2 (2006)
Articles
Mutual relations between milk acidity and activity of foam formation
No 4 (2008)
Articles
Milk protein as a nanoparticle with predetermined properties
No 12 (2008)
Articles
Hydrolysis of the whey protein concentrate with exo- and endopeptidases
No 2 (2009)
Articles
GMO in milk products
No 11 (2009)
Articles
Application of test systems in the dairy sector
No 2 (2010)
Articles
Methods to determine reconstituted milk in liquid one
No 1 (2010)
Articles
Nutritive media for bifidobacteria
No 9 (2010)
Articles
Biologically active peptides from milk proteins
No 9 (2010)
Articles
Protein hydrolyzates with biologically active peptides
No 10 (2010)
Articles
Directed hydrolysis of milkproteins
No 1 (2011)
Articles
Perspektivy ispol'zovaniya moloka transgennykh zhivotnykh
No 8 (2011)
Articles
Parameters of the milk-protein concentrates aeration
No 7 (2011)
Articles
Gel-like products with milk whey and vegetative raw materials application
No 10 (2011)
Articles
Effects of dispersion on the milk protein concentrates
No 11 (2011)
Articles
Vegetable raw material in the aerated products
No 12 (2011)
Articles
The methods of the DNA technologies for the vegetable raw materials identification in milk products
No 5 (2011)
Articles
Milk protein concentrates in the products with foam like structure
This website uses cookies
You consent to our cookies if you continue to use our website.
About Cookies
TOP