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Title
Authors
No 2 (2012)
Effects of pectin on the properties of the fermented cream biocorrector
SMIRNOVA N.A., Smirnova N.A.
PDF
(Rus)
No 2 (2009)
Effects of skim milk powder on rheological properties of coagulum
Grunskaya V.A., Korzyuk Y.V., Grunskaya V.A., Korzyuk Y.V.
PDF
(Rus)
No 8 (2017)
Curds whey hydrolyzates for curds emulsion products
Zolotaryov N.A., Fedotova O.B., Agarkova E.Y.
PDF
(Rus)
No 2 (2009)
Strength of the curds structure depending on raw materials
Pirogov A.N., Zakharenko S.G., Zakharenko M.A., Shilov A.V., Zakharov S.A., Pirogov A.N., Zaharenko S.G., Zaharenko M.A., Shilov A.V., Zaharov S.A.
PDF
(Rus)
No 6 (2017)
The rheological properties of fermented milk sauces with berries pomace
Koryagina A.V., Lepeshkin A.І., Nadtochii L.A.
PDF
(Rus)
No 10 (2016)
About complex application of the foods supplements that stabilize consistency and modify milk protein in yogurt
Zobkova Z.S., Fursova T.P., Zenina D.V., Gavrilina A.D., Shelaginova I.R.
PDF
(Rus)
No 5 (2016)
Criteria of the efficiency of transglutaminase effects on the sour cream quality
Haritonov V.D., Zobkova Z.S., Fursova T.P., Zenina D.V., Gavrilina A.D., Shelaginova I.R., Shefov D.A.
PDF
(Rus)
No 5 (2014)
The use of mulberry syrup in the technology of dairy-whey drink
Gabrielyan D.S., Grunskaya V.A., Kuzin A.A.
PDF
(Rus)
No 7 (2013)
Effects of the starter culture microflora on the structural-mechanical properties of fermented coagulum
Hamagaeva I.S., Tumunova S.B., Hanhaldaeva S.G., Zambalova N.A.
PDF
(Rus)
1 - 9 of 9 Items

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