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Title
Authors
Cultivation of kefir grains in milk whey
Shuvalova E.G., Dolgorukova M.V.
Coagulation of milk with the Tibet milk grains
Smirnova I.A., Eremina I.A., Gulbani A.D.
The technology of the sour-milk product of mixed fermentation
Gavrilova N.B., Rozhkova I.V.
Effect of chitosan succinate on the antibacterial properties of kefir
Evdokimov I.A., Kulikova I.K., Alieva L.R., Skoryh O.G., Kaledina M.V., Grishina A.S.
Kefir turnover
Level of the polysaccharide produced by lactic acid bacteria in kefir
Enikeev R.R., Boboshko D.N., Rudenko E.Y., Zimichev A.V.
The National fermented milk product kefirand its functional properties
Kharitonov V.D., Rozhkova I.V., Semenikhina V.F., Makeeva I.A., Haritonov V.D., Rozhkova I.V., Semenihina V.F., Makeeva I.A.
Why kefir drink can't be called kefir
Haritonov V.D., Rozhkova I.V., Semenihina V.F.
Properties of the microorganisms isolated from kefir grains
Kozyreva I.I., Kabisov R.G., Tsugkiev B.G., Kozyreva I.I., Kabisov R.G., Tsugkiev B.G.
Probiotic kefir bioproduct
Hamagaeva I.S., Boyarineva I.V.
New whey drink with fruit juice supplement
Zipaev D.V.
1 - 11 of 11 Items

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