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