作者的详细信息

Melnikova, E. I

期 栏目 标题 文件
编号 7 (2013) Articles Microparticulated whey proteins in the technology of symbiotic products
编号 7 (2013) Articles Fermented milks with reduced allergenity for children
编号 7 (2013) Articles Prospects of applying whey protein hydrolysates in the fermented milk products technology
编号 8 (2013) Articles Food fibers in the production of enriched curds
编号 11 (2013) Articles Functional properties of fermented milk products with whey protein hydrolysates
编号 3 (2014) Articles Prebiotic activity of the fucose-containing supplement
编号 6 (2014) Articles Functional-technological properties of the enriched curds
编号 7 (2015) Articles Chemical composition of milk produced by cows of different breeds
编号 1 (2016) Articles The curds with whey protein microparticulate
编号 5 (2016) Articles The influence of ß-lactoglobulin hydrolyzate on development of starter cultures microflora
编号 8 (2016) Articles Study of the moisture links forms in curds with whey proteins microparticulate
编号 2 (2017) Articles The influence of the β-lactoglobulin hydrolysate on the starter cultures activity in the production of low-allergenic fermented beverages
编号 4 (2017) Articles New technological solutions in quark whey processing. Part 2. Application of curds whey microparticulate in the technology of fermented milk products
编号 1 (2017) Articles New technological solutions in curds whey processing. Part 1. Study of the process of curds whey microparticulation
编号 7 (2017) Articles Application of ß-glucan in the curds technology: resource-saving and functionality
编号 11 (2017) Articles Antioxidant activity of the products of milk whey modification
编号 2 (2018) Articles Falsification of milk and milk products
编号 4 (2018) Articles Hydrolysates ofwhey proteins in the technology of products forspecialized sports nutrition
编号 7 (2018) Articles Milk whey as a raw material for the production of food ingredients
编号 8 (2018) Articles Application of whey proteins microparticulate in the technology of kefir production
编号 3 (2019) Articles Digestibility of ß-lactoglobulin hydrolysate in vivo experiments
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