Author Details

Tvorogova, A. A

Issue	Section	Title	File
No 7 (2013)	Articles	Effects of milk protein on quality indices of fruit frozen desserts
No 5 (2014)	Articles	Production of the fermented ice-cream. Improvement of the normative-technical basis
No 7 (2014)	Articles	Application of the technologically functional proteins «PROCREAM 151C» in the ice-cream manufacturing
No 4 (2015)	Articles	Special issues of classification of the products manufactured by the ice-cream sector
No 4 (2015)	Articles	The main organoleptic defects of the ice-cream
No 10 (2015)	Articles	Technological aspects of applying milk fat replacers of the trade mark «SolPro» in the ice-cream manufacturing
No 11 (2016)	Articles	Effects of the fermented base quantity on the quality indices of the fermented ice-cream with application of yogurt
No 8 (2016)	Articles	The state of the ice crystals in the traditional ice-cream at storage
No 12 (2016)	Articles	Dispersity of the air phase in desserts without food additive
No 6 (2017)	Articles	Implementation of the «Strategy of quality improvement» at the sector of ice-cream production
No 3 (2017)	Articles	The ice-cream of reduced caloric value
No 7 (2017)	Articles	Sorbets. Ice-cream and frozen desserts
No 2 (2019)	Articles	Effects of the acetylated destarchadipate on the structure of defrosted whipped desserts