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Title
Authors
Synthetic colors in frozen desserts and food ices
Rudometova N.V.
Inulincontaining composition for products containing milk
Ponomarev A.N., Mel'nikova E.I., Bogdanova E.V., Samoilova M.A.
Milk albumin - a high quality protein semi-finished product
Volkova T.A.
Technology of the fermented milk: application ol the extracts of vegetable raw materials
GERASIMOVA T.V., EVDOKIMOV I.A., LODYGIN A.D., ABAKUMOVA E.A., KhARITONOV D.V., Gerasimova T.V., Evdokimov I.A., Lodygin A.D., Abakumova E.A., Haritonov D.V.
The drink on the milk whey base with functional vegetable supplements
Polyanskii K.K., Pronina O.V., Chusova A.E., Magomedov M.G., Korotkih E.A.
Technology of lactoferrin extracting from raw milk
Zobkova Z.S., Michina A.V., Smolyaninov V.V., Shehvatova G.V., Zobkova Z.S., Mishina A.V., Smolyaninov V.V., Shekhvatova G.V.
Control of potentially hazardous biologically active substances in the vegetable raw material
Rudometova N.V.
Extraction of beta-lactoglobulin from whey: application of various forms of hitosan
Varlamov V.P., Shcherbinina T.S., Bakulin A.V., Butkevich T.V., Kurchenko V.P., Haritonov V.D., Agarkova E.Y., Botina S.G.
Application of freeze-dried concentrates at functional milk products manufacturing
Donskaya G.A., Zaharova E.V.
1 - 9 of 9 Items

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