Pesquisa

Edição
Título
Autores
Osmotic pressure of milk whey and lactose
Timkin V., Lazarev V., Mazina O.
Technological aspects of lactose crystallization
Gavrilov G., Kravchenko E., Kurenkov A.
Canned milk product with sugar and malt
Gnezdilova A., Sharova T.
Milk concentrate «Lact-ON»
KhRAMTsOV A., LODYGIN A., KRAVETs A., Hramtsov A., Kravets A.
Technologies replacing import: milk sugar or lactose?
Evdokimov I., Anisimov G., Shramko M.
Bifidogenous concentrates with predetermined functional properties
PONOMAREV V., LODYGIN A., Ponomarev V., Lodygin A.
Alternative trends of processing of ultrafiltration permeate
Evdokimov I., Krohmal’ M., Shramko M., Anisimov G., Budkevich R.
Technology of lactose and its analogues with application of membrane and ion-exchanging processes
Zolotareva M., Volodin D., Evdokimov I., Kulikova I., Chablin B.
Prebiotic concentrates based on the ultrafiltrates of milk raw materials
Hramtsov A., Lodygin A., Bugaeva A.
Nanotechnologies of transforming lactose into clusters of bifidogenous concentrates
LODYGIN A., DONSKOY N., RODNAYa A., VARDANYaN A., Lodygin A., Donskoi N., Rodnaya A., Vardanyan A.
Selection of preparation and fermentation conditions for receiving low lactose milk
Antsyperova M., Arsenieva T., Korotkova A.
GlycoOmics of dairying
Hramtsov A.
Prebiotic concentrate based on demineralized whey
Hramtsov A., Lodygin A., Ponomarev V.
Directed synthesis of galactooligosaccharides
LODYGIN A., RODNAYa A., PEREVYShINA N., Lodygin A., Rodnaya A., Perevyshyna N.
Effect of the electrodialysis treatment temperature on the microflora of skim milk permeate
Anisimov G., Evdokimov I., Ryabtseva S., Donskih A., Ahmedova V., Kravtsov V.
Concentrated milk product with sugar and malt extract
Gnezdilova A., Burmagina T.
Lactose hydrolysates for milk products with fruit and berries flavors
Mihneva V., Evdokimov I., Somov V.
Adaptation of the doctrine of the nanomembrane technologies based on milk whey clusters
KhRAMTsOV A., Hramtsov A.
Theoretical substantiation of the cryoscopic method for determination of the degree of lactose hydrolysis in milk whey
Panov V., Koverda M., Gavrilov B., Kucherenkov S.
Desserts with functional properties on the basis of milk whey with hydrolyzed lactose
Lodygina S., Lodygin A., Zherebtsova M., Hramtsov A.
Ways of the efficient application of whey
Gavrilov G., Kravchenko E.
Improvement of the lactose crystallization process
Fisenko D., Evdokimov I., Lodygin A., Fisenko D., Evdokimov I., Lodygin A.
Increasing of the bifidogenous factor of milk whey
Zavarin Y., Polyanskaya I., Neronova E., Zakrepina E., Podhomutov N., Semenihina V.
Carbohydrate ingredients in the baby foods
Bednyh B., Gapparov M., Nikolskaya G., Sokolov A., Ramanauskas I., Kieselev A.
Application of the fermentative hydrolysisin the technology of the low lactose ice-cream
Evdokimov I., Kulikov I., Ereshova V., Anisimov S., Medvedeva V., Evdokimov I., Kulikov I., Ereshova V., Anisimov S., Medvedeva V.
Falsification of milk with water
Tetereva L., Vitushkina L., Shutov V., Tetereva L., Lepilkina O., Shutov V.
Standardization of microbiological parameters of milk sugar
Ryabtseva S., Salova O., Anisimov G., Ahmedova V.
Intensification of the lactose crystallization process
Kostyukov D., Kulenko V., Shevchuk V., Fialkova E.
Methods for determination of carbohydrates composition
Yurova E., Yurova E.
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