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Title
Authors
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 7 (2010)
What does lactase deficiency result in
Arsen'eva T.P.
PDF
(Rus)
No 11 (2009)
Gene modified microorganisms in food products
Krupin A.V., Ravnyushkin S.A., Kireeva K.E., Krupin A.V., Ravnyushkin S.A., Kireeva K.E.
PDF
(Rus)
No 8 (2018)
Selection of preparation and fermentation conditions for receiving low lactose milk
Antsyperova M.A., Arsenieva T.P., Korotkova A.A.
PDF
(Rus)
No 7 (2009)
Low lactose curds product for school children
Gavrilova N.B., Bessonova O.V., Gavrilova N.B., Bessonova O.V.
PDF
(Rus)
No 7 (2009)
Low lactose fermented milk paste like product
Fattakhova I.S., Silant'eva L.A., Fattahova I.S., Silant'eva L.A.
PDF
(Rus)
1 - 6 of 6 Items

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