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Effects of the fermented base quantity on the quality indices of the fermented ice-cream with application of yogurt
Tvorogova A., Kazakova N., Kryukovskih E., Zharkova E.
Viability of lactic acid microorganisms in the low fat probiotic ice-cream
Aslanova M., Kulikova I., Evdokimov I., Volodin D., Zolotareva M.
Bio-fermented ice-cream with functional properties
Anisimov G., Anisimov S., Ryabtseva S., Evdokimov I., Ahmedova V.
Ice-cream with the milk fat replacer of the company «EFCO»
Tvorogova A., Chizhova P., Kryukovskikh E., Kolesnikova S., Tvorogova A., Chizhova P., Kryukovskih E., Kolesnikova S.
The cold dessert of the hot season
Lapshyna L.
Adapting world trends in Russia Consumers’ demand for ice-cream is characterized
Petysh Y.
Ice-cream market in the Orelregion
GRINEVICh N., ZYBIN A., POKROVSKIY N., Grinevich N., Zybin A., Pokrovskii N.
Innovative solutions of the company «EFKO»
Kapranchikov V.
Russian market of ice-cream
Ptukha A., Merzlyakova T.
And again about the complex food supplements
MOGIL'NYY V., Mogil'nyi V.
Milk fat replacers - a healthy alternative for ice-cream manufacturing
Kapranchikov V.
Food supplements, aroma substances and auxiliary aids at ice-cream manufacturing
Nechaev A., Semenova P., Kotkova T.
Cleaning of the equipment for ice-cream production
Kanunnikova E.
Production of the ice-cream of premium class: a new stage of the technologies evolution
Application of the technologically functional proteins «PROCREAM 151C» in the ice-cream manufacturing
Tvorogova A., Kazakova N., Spiridonova A., Alekseeva O., Svistun N.
Application of the wild berries extracts in ice-cream
Tekutieva L., Pavlova J., Bobchenko V., Son O., Fishchenko E.
Cold calculation of the HELA: economically beneficialimplementation of trade requirements with the helpof information technologies
Miller M., Polynovskaya M.
Sorbets. Ice-cream and frozen desserts
Tvorogova A., Kazakova N.
About effectsof fat composition on the rheological characteristics of ice- cream
Samoylov A., Tvorogova A., Samoilov A., Tvorogova A.
Proper choice of raw materials- a pledge of production success
Alekseenko A., Roshchupkina N., Kolesnikova S.
The ice-cream of reduced caloric value
Tvorogova A., Kazakova N., Landihovskaya A., Zakirova R., Pivtsaeva M.
Nontraditional raw materials in the ice-cream manufacturing
Polyanskii K., Hodyreva O., Magomedov G., Magomedov M.
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.
The state of the ice crystals in the traditional ice-cream at storage
Tvorogova A., Konovalova T., Spiridonova A., Gurskii I.
Production of the fermented ice-cream. Improvement of the normative-technical basis
Tvorogova A., Kazakova N.
Ice-cream market in the Chelyabinsk region
Martirosyan L., Martirosyan L.
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