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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.
Effects of starter cultures and stabilizers on the quality of the low fat sour milk product
Katkova N.N., Morozova V.V., Radchenko E.V.
Applying of microparticiulated whey proteins in milk products
Smirnova I.A., Lobacheva E.M., Gulbani A.J.
Prospects of applying Procsagel agars in low fat yogurts
Bondarenko N.I., Mironenko I.M., Arkhipov A.N., Nesterova A., Bondarenko N.I., Mironenko I.M., Arhipov A.N., Nesterova A.M.
Milk proteins in the ice cream technology
Mel’nikova E.I., Ponomarev A.N., Popova E.E.
Dietary fibers «Citri-fi» for low-fat spreads
Pirogova E.N., Topnikova E.V., Gubina I.V.
Gelatin in milk products
Zadorojnyi E.
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