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Issue
Title
Authors
No 3 (2019)
Effects of transglutaminase on sour cream stability
Skokova O.I., Chekanova Y.Y.
PDF
(Rus)
No 3 (2011)
Impacts of enzymes on rheological characteristics of fermented milk products
Zobkova Z.S., Zenina D.V., Trubnikova O.A., Zobkova Z.S., Zenina D.V., Trubnikova O.A.
PDF
(Rus)
No 8 (2016)
Such different and without lactose
Baranov S.
PDF
(Rus)
No 2 (2011)
Milk products with the «SolPro» oils
KOZYREV D.I., Kozyrev D.I.
PDF
(Rus)
No 4 (2015)
Microparticulate of whey proteins in the low lactose ice-cream
Ponomarev A.N., Mel’nikova E.I., Popova E.E.
PDF
(Rus)
No 10 (2010)
Directed hydrolysis of milkproteins
KURBANOVA M.G., BABICh O.O., PROSEKOV A.Y., Kurbanova M.G., Babich O.O., Prosekov A.Y.
PDF
(Rus)
No 11 (2014)
Application of the enzyme «Lactafree» in the low lactose products manufacturing
Trushnina Y.V.
PDF
(Rus)
No 11 (2010)
Technologies for production of milk fat replacers
Mel'nikov V.V., Mel'nikov V.V.
PDF
(Rus)
No 12 (2012)
Fermentative hydrolysis of milk protein concentrate
Bessonova O.V., Babich O.O., Borisova G.V., Dragunov I.E.
PDF
(Rus)
No 10 (2010)
The better world specialists come to Russia
PDF
(Rus)
No 12 (2011)
Biologically active fermentative hydrolyzates
Babich O.O., Kozlova O.V., Babich O.O., Kozlova O.V.
PDF
(Rus)
No 6 (2010)
Fats SDS for special purposes: innovative approachto improvement of quality and safety of the fat and oils products
Zaitseva L.V.
PDF
(Rus)
No 5 (2011)
Technologies for production of milk fat replacers
Mel'nikov V.V., Melnikov V.V.
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 10 (2011)
Composition and properties of the milk protein concentrates
Arkhipov A.N., Ostroumov L.A., Arhipov A.N., Ostroumov L.A.
PDF
(Rus)
No 10 (2009)
Tonic drinks with enzyme preparations
Krupin A.V., Krupin A.V.
PDF
(Rus)
1 - 16 of 16 Items

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