作者的详细信息

МЕЛЬНИКОВА, Елена Ивановна

期 栏目 标题 文件
编号 7 (2009) Articles Sweetener from yakon for low caloric ice-cream
编号 7 (2010) Articles Shirunov M.O., Myagkova A.G. Tagatose containing sweetener in the technology for functional desserts
编号 7 (2010) Articles Milk fat imitator for symbiotic products
编号 7 (2012) Articles Food composition from cheese whey
编号 10 (2012) Articles Protein composition for fermented milk products
编号 11 (2012) Articles Synbiotic ice cream
编号 12 (2012) Articles Milk proteins in the ice cream technology
编号 8 (2012) Articles Inulincontaining composition for products containing milk
编号 2 (2013) Articles Synbiotic drink with fucose
编号 7 (2013) Articles Microparticulated whey proteins in the technology of symbiotic products
编号 7 (2013) Articles Fermented milks with reduced allergenity for children
编号 7 (2013) Articles Prospects of applying whey protein hydrolysates in the fermented milk products technology
编号 8 (2013) Articles Food fibers in the production of enriched curds
编号 11 (2013) Articles Functional properties of fermented milk products with whey protein hydrolysates
编号 3 (2014) Articles Prebiotic activity of the fucose-containing supplement
编号 6 (2014) Articles Functional-technological properties of the enriched curds
编号 4 (2015) Articles Selection of starter cultures for kefir product with reduced allergenicity
编号 4 (2015) Articles Microparticulate of whey proteins in the low lactose ice-cream
编号 8 (2015) Articles About additional indices of the raw milk quality
编号 8 (2015) Articles Composition and properties of the hydrolyzate of the p-lactoglobulin with reduced residual antigenicity
编号 9 (2015) Articles Microparticulation of curds whey
编号 7 (2015) Articles Chemical composition of milk produced by cows of different breeds
编号 1 (2016) Articles The curds with whey protein microparticulate
编号 5 (2016) Articles The influence of ß-lactoglobulin hydrolyzate on development of starter cultures microflora
编号 8 (2016) Articles Study of the moisture links forms in curds with whey proteins microparticulate
编号 3 (2017) Articles To the item of identification of the fatty acids and protein composition of raw milk
编号 2 (2017) Articles The influence of the β-lactoglobulin hydrolysate on the starter cultures activity in the production of low-allergenic fermented beverages
编号 4 (2017) Articles New technological solutions in quark whey processing. Part 2. Application of curds whey microparticulate in the technology of fermented milk products
编号 1 (2017) Articles New technological solutions in curds whey processing. Part 1. Study of the process of curds whey microparticulation
编号 7 (2017) Articles Application of ß-glucan in the curds technology: resource-saving and functionality
编号 11 (2017) Articles Antioxidant activity of the products of milk whey modification
编号 4 (2018) Articles Hydrolysates ofwhey proteins in the technology of products forspecialized sports nutrition
编号 7 (2018) Articles Milk whey as a raw material for the production of food ingredients
编号 8 (2018) Articles Application of whey proteins microparticulate in the technology of kefir production
编号 3 (2019) Articles Digestibility of ß-lactoglobulin hydrolysate in vivo experiments
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