Informaçao sobre o Autor

Prosekov, A Yu

Edição Seção Título Arquivo
Nº 3 (2003) Articles Milk products based on fermented milk
Nº 3 (2003) Articles Whipped dessert products on reconstituted milk basis
Nº 2 (2003) Articles Whipped milk milk desserts based on reconstitutedmilk products
Nº 8 (2004) Articles Gel forming supplements for structurated milk products
Nº 4 (2005) Articles Aerated protein desserts
Nº 6 (2005) Articles Foam forming properties of skim milkat rotor−pulsating treatment
Nº 6 (2005) Articles Protein semi−finished product on buttermilk base
Nº 11 (2005) Articles Characteristics of the pectine macrocolloids in quark wheypresence
Nº 4 (2006) Articles Fermentativnaya obrabotka obezzhirennogo moloka
Nº 2 (2006) Articles Mutual relations between milk acidity and activity of foam formation
Nº 4 (2008) Articles Milk protein as a nanoparticle with predetermined properties
Nº 12 (2008) Articles Hydrolysis of the whey protein concentrate with exo- and endopeptidases
Nº 2 (2009) Articles GMO in milk products
Nº 11 (2009) Articles Application of test systems in the dairy sector
Nº 2 (2010) Articles Methods to determine reconstituted milk in liquid one
Nº 1 (2010) Articles Nutritive media for bifidobacteria
Nº 9 (2010) Articles Biologically active peptides from milk proteins
Nº 9 (2010) Articles Protein hydrolyzates with biologically active peptides
Nº 10 (2010) Articles Directed hydrolysis of milkproteins
Nº 1 (2011) Articles Perspektivy ispol'zovaniya moloka transgennykh zhivotnykh
Nº 8 (2011) Articles Parameters of the milk-protein concentrates aeration
Nº 7 (2011) Articles Gel-like products with milk whey and vegetative raw materials application
Nº 10 (2011) Articles Effects of dispersion on the milk protein concentrates
Nº 11 (2011) Articles Vegetable raw material in the aerated products
Nº 12 (2011) Articles The methods of the DNA technologies for the vegetable raw materials identification in milk products
Nº 5 (2011) Articles Milk protein concentrates in the products with foam like structure

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