Автор туралы ақпарат

Agarkova, E. Yu

Шығарылым	Бөлім	Атауы	Файл
№ 4 (2012)	Articles	Lowering of allergenic properties of milk proteins. Technological approaches
№ 11 (2012)	Articles	Development of the method to remove beta-lactoglobulin from milk whey with the aid of chitosan
№ 3 (2013)	Articles	Emulsion products of reduced fat content
№ 7 (2013)	Articles	Prospects of applying whey protein hydrolysates in the fermented milk products technology
№ 11 (2013)	Articles	Functional properties of fermented milk products with whey protein hydrolysates
№ 11 (2013)	Articles	Extraction of beta-lactoglobulin from whey: application of various forms of hitosan
№ 12 (2013)	Articles	New generation of the hypoallergic baby foods
№ 8 (2016)	Articles	Optimization of composition of the emulsion paste like milk products
№ 10 (2016)	Articles	Emulsifiers in the composition of aerated milk products
№ 7 (2016)	Articles	Structure stabilizers for the products containing milk
№ 8 (2017)	Articles	Curds whey hydrolyzates for curds emulsion products
№ 9 (2017)	Articles	Effects of the modified starches on the structure of aerated curds mousses
№ 8 (2018)	Articles	Development of the technology of the aerated curds product with whey proteins hydrolysate