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标题
作者
Conception of receiving milk base with increased total solids content for fermented products manufacturing
Evdokimov I., Egorov O., Lodygin A.
Innovative products and ingredients - drivers of the dairy market
Shenderov B.
Functional properties of fermented milk products with whey protein hydrolysates
Koroleva O., Agarkova E., Botina S., Nikolaev I., Ponomareva N., Melnikova E., Haritonov V., Prosekov A., Kruchinin A., Krohmal M., Berezkina K., Rozhkova I., Raskoshnaya T., Yurova E., Zhizhin N.
An exceptional industrial solution for whey microparticulation
Smolnikov N.
Natural, beneficial, of high quality
Milk proteins in the ice cream technology
Mel’nikova E., Ponomarev A., Popova E.
Lowering of allergenic properties of milk proteins. Technological approaches
Kurchenko V., Golovach T., Kruglik V., Haritonov V., Agarkova E.
Processing of raw milk materials with application of ultra-filtration
Mikluh I.
Efficient technologies of milk whey application
Donskaya G., Fridenberg G., Donskaya G., Fridenberg G.
Mechanisms of formation of the complexes of milk whey with hitozan
Varlamov V., Lopatin S., Alieva L., Butkevich T., Gavrilenko N., Kurchenko V., Haritonov V., Botina S.
Ways of the efficient application of whey
Gavrilov G., Kravchenko E.
Protein basis for the milk dessert
Shchetinin M., Kol'tyugina O., Plutakhina E., Shchetinin M., Koltyugina O., Plutahina Y.
Canned milk product with sugar based on the UF-concentrate of whey proteins
Gnezdilova A., Vinogradova Y., Muzykantova A.
Milk protein concentrates in the products with foam like structure
Prosekov A., Ivanova S., Smetanin V., Prosekov A., Ivanova S., Smetanin V.
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