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

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