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Palavras-chave 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
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Página principal > Pesquisa > Informaçao sobre o Autor

Informaçao sobre o Autor

Agarkova, E. Yu

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

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