Informaçao sobre o Autor

АГАРКОВА, Евгения Юрьевна

Edição Seção Título Arquivo
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

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