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Issue
Title
Authors
No 3 (2018)
To the item of functional food products
Ganina V.I., Ionova I.I.
PDF
(Rus)
No 3 (2014)
Antagonistic activity of lactic acid bacteria against Klebsiella spp
Semenihina V.F., Rozhkova I.V., Raskoshnaya T.A., Gabrielyan N.I., Romanova N.I.
PDF
(Rus)
No 4 (2018)
Effect of quasicapsulation of probiotic culturesat the fermented milk products manufacturing
Polyanskaya I.S., Zakrepina E.N., Semenihina V.F.
PDF
(Rus)
No 8 (2010)
Effective associations of probiotic cultures for fermented products
Pas'ko O.V.
PDF
(Rus)
No 11 (2010)
Functional fermented milk product «Biorythm»
Zakharova L.M., Zakharenko M.A., Zaharova L.M., Zaharenko M.A.
PDF
(Rus)
No 12 (2017)
Soft curds with dietary fibers
Gavrilova N.B., Molyboga E.A., Demidova V.A.
PDF
(Rus)
No 7 (2016)
Biotechnology of the fermented milk products and preparations with probiotic properties
Semenihina V.F., Rojkova I.V., Begunova A.V., Shyrshova T.I., Pospelova V.V.
PDF
(Rus)
No 7 (2010)
Activation of growth and protection of cultures with probiotic properties
Pas'ko O.V.
PDF
(Rus)
No 7 (2016)
Acid stability of probiotic strains added to the fermented milk products
Shygina E.S., TA B.A., Polyanskaya I.S., Semenihina V.F.
PDF
(Rus)
No 7 (2017)
Synbiotic component for functional products
Gavrilova N.B., Moliboga E.A.
PDF
(Rus)
No 5 (2016)
The technology of the curds dessert product (pudding) with application of ultrafiltration
Gavrilova N.B., Votintsev Y.P.
PDF
(Rus)
No 3 (2016)
Dry and frozen concentrated starters
Furik N.N., Zhabanos N.X., Vasilenko S.V.
PDF
(Rus)
1 - 12 of 12 Items

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