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Issue
Title
Authors
No 5 (2016)
The technology of the curds dessert product (pudding) with application of ultrafiltration
Gavrilova N.B., Votintsev Y.P.
PDF
(Rus)
No 12 (2011)
Low lactose drinks from the protein-carbohydrate raw materials
Pashina E.Y., Khramtsov A.G., Lodygin A.D., Pashina E.Y., Hramtsov A.G., Lodygin A.D.
PDF
(Rus)
No 10 (2018)
Application of milk produced by different agriculture animals for fermented products manufacturing
Temerbaeva M.V., Gavrilova N.B., Moliboga E.A.
PDF
(Rus)
No 1 (2016)
A tasty spread? It is simply!
Kolesnikova S.V.
PDF
(Rus)
No 9 (2010)
Biologically active peptides from milk proteins
KOZLOVA O.V., RAZUMNIKOVA I.S., BABICh O.O., PROSEKOV A.Y., Kozlova O.V., Razumnikova I.S., Babich O.O., Prosekov A.Y.
PDF
(Rus)
No 12 (2017)
Mare's milk as a raw material for fermented milk production
Kanareikina S.G., Gareeva I.I., Kanareikin V.I.
PDF
(Rus)
No 2 (2016)
Bacteriophages and ways to reduce their quantities
Ganina V.I.
PDF
(Rus)
No 6 (2010)
The third generation of the yogurt cultures YoFlex® -new possibilities
Karycheva O.V.
PDF
(Rus)
No 12 (2017)
Soft curds with dietary fibers
Gavrilova N.B., Molyboga E.A., Demidova V.A.
PDF
(Rus)
No 9 (2014)
Calcium containing supplements for yogurt
Rublev A.L., Zabodalova L.A., Eveleva V.V.
PDF
(Rus)
No 12 (2016)
New starter cultures of Mongolia
Tsend-Ayuush C., Mashentseva N.G., Karpychev S.V., Zaynkin M.B., Ganina V.I.
PDF
(Rus)
No 9 (2013)
Technology of the product for sports nutrition
Gavrilova N.B., Petrova E.I.
PDF
(Rus)
No 11 (2016)
Effects of the fermented base quantity on the quality indices of the fermented ice-cream with application of yogurt
Tvorogova A.A., Kazakova N.V., Kryukovskih E.A., Zharkova E.R.
PDF
(Rus)
No 9 (2013)
Fermented milk products for pregnant and feeding women
Felik S.V., Antipova T.A.
PDF
(Rus)
No 7 (2016)
Speed - guarantee of quality Starter cultures AiBi® Golden Time for curds production for 6 hours
PDF
(Rus)
No 9 (2013)
Fermentation process in the milk-vegetable basis of the bioproduct
Anikina E.N., Pasko O.V.
PDF
(Rus)
No 7 (2016)
Typological selection of the starter cultures for the milk-multigrain compositions
Makarkin D.V., Fedotova O.B.
PDF
(Rus)
No 11 (2013)
Functional properties of fermented milk products with whey protein hydrolysates
Koroleva O.V., Agarkova E.Y., Botina S.G., Nikolaev I.V., Ponomareva N.V., Melnikova E.I., Haritonov V.D., Prosekov A.Y., Kruchinin A.G., Krohmal M.V., Berezkina K.A., Rozhkova I.V., Raskoshnaya T.A., Yurova E.A., Zhizhin N.A.
PDF
(Rus)
1 - 18 of 18 Items

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