作者的详细信息

Pirogova, E. N

期	栏目	标题	文件
编号 4 (2018)	Articles	Food fibers «Citri-Fi» for production of spreads with reduced fat content
编号 2 (2018)	Articles	Study of the properties and stability against oxidation of some fat compositions intended for receiving products with combined fat phase
编号 4 (2012)	Articles	Role of the fat phase and plasma in formation of spreads quality
编号 5 (2012)	Articles	Impacts of functional food supplements on quality of spreads used for sandwiches
编号 3 (2016)	Articles	Low fat products of cheese making for dietetic nutrition
编号 3 (2016)	Articles	Food fibers «Citri-Fi» for low fat spreads
编号 4 (2016)	Articles	Food fibers «Citri-Fi» for spreads with reduced fat levels
编号 1 (2017)	Articles	Effects of oxidation of the fat phase of spreads on their quality during storage
编号 4 (2017)	Articles	The food fibers «Citri-Fi» for spreads with reduced fat levels