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The influence of the β-lactoglobulin hydrolysate on the starter cultures activity in the production of low-allergenic fermented beverages
Korzhov R.P., Ponomaryov A.N., Melnikova E.I., Bogdanova E.V.
Functional fermented milk product from the mare and cow milks mixture
Kanareykina S.G., Kanareikina S.G.
Fermented milks fortified with whey proteins
Donskaya G.A., Drojjyn V.M., Morozova V.V., Bryzgalina V.V.
Fermented milk products with whey protein concentrate
Gordienko L.A., Kulikova I.K., Evdokimov I.A., Gordienko L.A., Kulikova I.K., Evdokimov I.A.
Application of transglutaminase at yogurt production
Zobkova Z.S., Fursova T.P., Zenina D.V., Shidlovskaya V.P., Gavrilina A.D., Shelaginova I.R.
Fermented milks of mixed fermentation
Shchetinin M.P., Hodyreva Z.R., Tomas A.V.
Competitiveness of the enriched fermented milks
Kryuchkova V.V., Kolodenskiy A.Y., Kryuchkova V.V., Kolodenskii A.Y.
1 - 7 of 7 Items

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