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Title
Authors
No 10 (2014)
Viability of lactic acid microorganisms in the low fat probiotic ice-cream
Aslanova M.N., Kulikova I.K., Evdokimov I.A., Volodin D.N., Zolotareva M.S.
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 7 (2016)
The cold dessert of the hot season
Lapshyna L.
PDF
(Rus)
No 1 (2013)
Adapting world trends in Russia Consumers’ demand for ice-cream is characterized
Petysh Y.
PDF
(Rus)
No 12 (2010)
Ice-cream market in the Orelregion
GRINEVICh N.A., ZYBIN A.P., POKROVSKIY N.V., Grinevich N.A., Zybin A.P., Pokrovskii N.V.
PDF
(Rus)
No 8 (2016)
Innovative solutions of the company «EFKO»
Kapranchikov V.S.
PDF
(Rus)
No 1 (2013)
Russian market of ice-cream
Ptukha A.R., Merzlyakova T.A.
PDF
(Rus)
No 10 (2010)
And again about the complex food supplements
MOGIL'NYY V.A., Mogil'nyi V.A.
PDF
(Rus)
No 2 (2016)
Milk fat replacers - a healthy alternative for ice-cream manufacturing
Kapranchikov V.S.
PDF
(Rus)
No 3 (2013)
Food supplements, aroma substances and auxiliary aids at ice-cream manufacturing
Nechaev A.P., Semenova P.A., Kotkova T.V.
PDF
(Rus)
No 3 (2010)
Cleaning of the equipment for ice-cream production
Kanunnikova E.
PDF
(Rus)
No 2 (2018)
Production of the ice-cream of premium class: a new stage of the technologies evolution
PDF
(Rus)
No 7 (2014)
Application of the technologically functional proteins «PROCREAM 151C» in the ice-cream manufacturing
Tvorogova A.A., Kazakova N.V., Spiridonova A.V., Alekseeva O.V., Svistun N.N.
PDF
(Rus)
No 12 (2012)
Application of the wild berries extracts in ice-cream
Tekutieva L.A., Pavlova J.P., Bobchenko V.I., Son O.M., Fishchenko E.S.
PDF
(Rus)
No 3 (2010)
Cold calculation of the HELA: economically beneficialimplementation of trade requirements with the helpof information technologies
Miller M., Polynovskaya M.
PDF
(Rus)
No 7 (2017)
Sorbets. Ice-cream and frozen desserts
Tvorogova A.A., Kazakova N.V.
PDF
(Rus)
No 10 (2011)
About effectsof fat composition on the rheological characteristics of ice- cream
Samoylov A.V., Tvorogova A.A., Samoilov A.V., Tvorogova A.A.
PDF
(Rus)
No 3 (2010)
Proper choice of raw materials- a pledge of production success
Alekseenko A.V., Roshchupkina N.V., Kolesnikova S.V.
PDF
(Rus)
No 3 (2017)
The ice-cream of reduced caloric value
Tvorogova A.A., Kazakova N.V., Landihovskaya A.V., Zakirova R.R., Pivtsaeva M.M.
PDF
(Rus)
No 4 (2014)
Nontraditional raw materials in the ice-cream manufacturing
Polyanskii K.K., Hodyreva O.E., Magomedov G.O., Magomedov M.G.
PDF
(Rus)
No 10 (2011)
Application of the fermentative hydrolysisin the technology of the low lactose ice-cream
Evdokimov I.A., Kulikov I.K., Ereshova V.D., Anisimov S.V., Medvedeva V.G., Evdokimov I.A., Kulikov I.K., Ereshova V.D., Anisimov S.V., Medvedeva V.G.
PDF
(Rus)
No 8 (2016)
The state of the ice crystals in the traditional ice-cream at storage
Tvorogova A.A., Konovalova T.V., Spiridonova A.V., Gurskii I.A.
PDF
(Rus)
No 5 (2014)
Production of the fermented ice-cream. Improvement of the normative-technical basis
Tvorogova A.A., Kazakova N.V.
PDF
(Rus)
No 10 (2011)
Ice-cream market in the Chelyabinsk region
Martirosyan L.B., Martirosyan L.B.
PDF
(Rus)
No 8 (2013)
Bio-fermented ice-cream with functional properties
Anisimov G.S., Anisimov S.V., Ryabtseva S.A., Evdokimov I.A., Ahmedova V.R.
PDF
(Rus)
No 6 (2011)
Ice-cream with the milk fat replacer of the company «EFCO»
Tvorogova A.A., Chizhova P.B., Kryukovskikh E.A., Kolesnikova S.V., Tvorogova A.A., Chizhova P.B., Kryukovskih E.A., Kolesnikova S.V.
PDF
(Rus)
1 - 26 of 26 Items

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