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Title
Authors
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 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 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)
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)
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)
1 - 6 of 6 Items

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