作者的详细信息

Agarkova, E. Yu

期	栏目	标题	文件
编号 4 (2012)	Articles	Lowering of allergenic properties of milk proteins. Technological approaches
编号 11 (2012)	Articles	Development of the method to remove beta-lactoglobulin from milk whey with the aid of chitosan
编号 3 (2013)	Articles	Emulsion products of reduced fat content
编号 7 (2013)	Articles	Prospects of applying whey protein hydrolysates in the fermented milk products technology
编号 11 (2013)	Articles	Functional properties of fermented milk products with whey protein hydrolysates
编号 11 (2013)	Articles	Extraction of beta-lactoglobulin from whey: application of various forms of hitosan
编号 12 (2013)	Articles	New generation of the hypoallergic baby foods
编号 8 (2016)	Articles	Optimization of composition of the emulsion paste like milk products
编号 10 (2016)	Articles	Emulsifiers in the composition of aerated milk products
编号 7 (2016)	Articles	Structure stabilizers for the products containing milk
编号 8 (2017)	Articles	Curds whey hydrolyzates for curds emulsion products
编号 9 (2017)	Articles	Effects of the modified starches on the structure of aerated curds mousses
编号 8 (2018)	Articles	Development of the technology of the aerated curds product with whey proteins hydrolysate