Автор туралы ақпарат

АГАРКОВА, Евгения Юрьевна

Шығарылым Бөлім Атауы Файл
№ 12 (2009) Articles Effects of ultra-violet irradiation on milk microbiology and properties of its components
№ 12 (2009) Articles Principle of rational application of the membrane processes
№ 7 (2011) Articles New developments of the All-Russian Dairy Research Institute (VNIMI): milk products technologies based on the baro-membrane methods
№ 7 (2012) Articles Equipment for grinding up and dispersing at curds products manufacturing
№ 4 (2012) Articles Lowering of allergenic properties of milk proteins. Technological approaches
№ 11 (2012) Articles Development of the method to remove beta-lactoglobulin from milk whey with the aid of chitosan
№ 3 (2013) Articles Emulsion products of reduced fat content
№ 7 (2013) Articles Prospects of applying whey protein hydrolysates in the fermented milk products technology
№ 11 (2013) Articles Functional properties of fermented milk products with whey protein hydrolysates
№ 11 (2013) Articles Extraction of beta-lactoglobulin from whey: application of various forms of hitosan
№ 12 (2013) Articles New generation of the hypoallergic baby foods
№ 8 (2016) Articles Optimization of composition of the emulsion paste like milk products
№ 10 (2016) Articles Emulsifiers in the composition of aerated milk products
№ 7 (2016) Articles Structure stabilizers for the products containing milk
№ 8 (2017) Articles Curds whey hydrolyzates for curds emulsion products
№ 9 (2017) Articles Effects of the modified starches on the structure of aerated curds mousses
№ 8 (2018) Articles Development of the technology of the aerated curds product with whey proteins hydrolysate

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