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Title
Authors
No 4 (2016)
Kinetics of ultrafiltration cheese whey
Ponomarev A.N., Kluchnikov A.I., Merzlikina A.A., Pronina O.V., Polanski K.K.
PDF
(Rus)
No 7 (2012)
Prebiotic concentrate based on demineralized whey
Hramtsov A.G., Lodygin A.D., Ponomarev V.A.
PDF
(Rus)
No 6 (2017)
Fermented milks fortified with whey proteins
Donskaya G.A., Drojjyn V.M., Morozova V.V., Bryzgalina V.V.
PDF
(Rus)
No 1 (2016)
The curds with whey protein microparticulate
Losev A.N., Melnikova E.I., Stanislavskaya E.B., Korotkov E.G.
PDF
(Rus)
No 7 (2013)
Effects of milk protein on quality indices of fruit frozen desserts
Tvorogova A.A., Chizhova P.B., Kazakova N.V., Turbina I.A., Spiridonova A.V.
PDF
(Rus)
No 2 (2013)
Future technology for the dairy industry. DSS Silkeborg AS
PDF
(Rus)
No 7 (2012)
Food composition from cheese whey
Ponomarev A.N., Rudnichenko E.S., Mel’nikova E.I., Muradova O.A.
PDF
(Rus)
No 11 (2014)
Nanofiltration of curds whey: theoretical and practical aspects
Shohalova V.N., Kuzin A.A., Dykalo N.Y., Shohalov V.A., Kostyukov D.M.
PDF
(Rus)
No 11 (2012)
Synbiotic ice cream
Mel’nikova E.I., Muradova O.A., Ponomarev A.N., Rudnichenko E.S.
PDF
(Rus)
No 10 (2012)
Protein composition for fermented milk products
Mel’nikova E.I., Bogdanova E.V., Bagatskaya M.I.
PDF
(Rus)
No 2 (2012)
Treatment of the milk raw materials by membrane methods
EVDOKIMOV I.A., VOLODIN D.N., GOLOVKINA M.V., ZOLOTOREVA M.S., TOPALOV V.K., ANISIMOV S.V., VEZIRYaN A.A., KLEPKER V.M., ANISIMOV G.S., Evdokimov I.A., Volodin D.N., Golovkina M.V., Zolotareva M.S., Topalov V.K., Anisimov S.V., Veziryan A.A., Klepker V.M., Anisimov G.S.
PDF
(Rus)
No 3 (2019)
Digestibility of ß-lactoglobulin hydrolysate in vivo experiments
Bogdanova E.V., Melnikova E.I., Grebenshchikov A.V.
PDF
(Rus)
No 2 (2013)
Synbiotic drink with fucose
Muradova O.A., Melnikova Y.I., Ponomaryov A.N., Rudnichenko Y.S.
PDF
(Rus)
No 6 (2011)
OBRAM at the «Dairy Industry-2011»
PDF
(Rus)
No 6 (2009)
Primary treatment of whey or how to earn money on it
Pribolotnyy A.V., Prybolotnyi A.V.
PDF
(Rus)
No 8 (2015)
Composition and properties of the hydrolyzate of the p-lactoglobulin with reduced residual antigenicity
Ponomareva N.V., Mel’nikova E.I.
PDF
(Rus)
No 9 (2012)
Enriched fermented milks
Grunskaya V.A., Gabrielyan D.S.
PDF
(Rus)
No 7 (2016)
Electrodialysis of the cheese whey and curds whey mixture in one process - it is possible
Garshina T.I.
PDF
(Rus)
No 7 (2010)
Shirunov M.O., Myagkova A.G. Tagatose containing sweetener in the technology for functional desserts
Mel'nikova E.I., Niftaliev S.I., Korablin R.V., Shirunov M.O., Myagkova A.G.
PDF
(Rus)
No 3 (2009)
Economical basis of whey processing
Khodos A.I., Kirienko A.V., Dakhnovich A.A., Hodos A.I., Kirienko A.V., Dahnovich A.A.
PDF
(Rus)
1 - 20 of 20 Items

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