Author Details

АГАРКОВА, Евгения Юрьевна

Issue Section Title File
No 12 (2009) Articles Effects of ultra-violet irradiation on milk microbiology and properties of its components
No 12 (2009) Articles Principle of rational application of the membrane processes
No 7 (2011) Articles New developments of the All-Russian Dairy Research Institute (VNIMI): milk products technologies based on the baro-membrane methods
No 7 (2012) Articles Equipment for grinding up and dispersing at curds products manufacturing
No 4 (2012) Articles Lowering of allergenic properties of milk proteins. Technological approaches
No 11 (2012) Articles Development of the method to remove beta-lactoglobulin from milk whey with the aid of chitosan
No 3 (2013) Articles Emulsion products of reduced fat content
No 7 (2013) Articles Prospects of applying whey protein hydrolysates in the fermented milk products technology
No 11 (2013) Articles Functional properties of fermented milk products with whey protein hydrolysates
No 11 (2013) Articles Extraction of beta-lactoglobulin from whey: application of various forms of hitosan
No 12 (2013) Articles New generation of the hypoallergic baby foods
No 8 (2016) Articles Optimization of composition of the emulsion paste like milk products
No 10 (2016) Articles Emulsifiers in the composition of aerated milk products
No 7 (2016) Articles Structure stabilizers for the products containing milk
No 8 (2017) Articles Curds whey hydrolyzates for curds emulsion products
No 9 (2017) Articles Effects of the modified starches on the structure of aerated curds mousses
No 8 (2018) Articles Development of the technology of the aerated curds product with whey proteins hydrolysate

This website uses cookies

You consent to our cookies if you continue to use our website.

About Cookies