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Vol 2, No 2 (2019) PHYSICAL CHANGES IN THE STRUCTURE OF ICE CREAM AND FROZEN FRUIT DESSERTS DURING STORAGE Abstract  PDF (Eng)  similar documents
P. B. Sitnikova, A. A. Tvorogova
"... . International Journal of Dairy Technology, 55(2), 89–93. DOI:10.1046/ j.1471–0307.2002.00042.x  3. Tvorogova, A.A ..."
 
Vol 3, No 2 (2020) RESEARCH OF THE EFFECT OF AGING PROCESS ON DISPERSION OF AIR PHASE AND ICE CRYSTALS IN MILK ICE CREAM Abstract  PDF (Eng)  similar documents
A. A. Tvorogova, P. B. Sitnikova, T. V. Shobanova, R. R. Zakirova
"... 6%, made from a mix, the dispersion of the air phase increased along with the aging process, and the ..."
 
Vol 4, No 2 (2021) Ice cream and frozen desserts nutrient compositions: current trends of researches Abstract  similar documents
A. V. Landikhovskaya, A. A. Tvorogova
"... *, Antonina ATvorogova All-Russian Scientific Research Institute of Refrigeration Industry, Moscow, Russia ..."
 
Vol 6, No 2 (2023) Quality characteristics of milk ice cream with citrus fibers and gum Abstract  similar documents
A. V. Landikhovskaya, A. A. Tvorogova
 
Vol 1, No 2 (2018) NFLUENCE OF FAT PHASE ONTECHNOLOGICALLY IMPORTANT INDICATORS OF ICE CREAM PLOMBIR WITHOUT EMULSIFIERS Abstract  PDF (Eng)  similar documents
T. V. Shobanova, A. A. Tvorogova
"... : DOI:10.21323/2618– 9771–2018–2–1–4–11 FOR CItAtION: Shobanova t.V., tvorogova A.A. Influence of fat ..."
 
Vol 5, No 3 (2022) Defrosted products with preserved micro- and macrostructure Abstract  similar documents
I. A. Gurskiy, A. V. Landikhovskaya, A. A. Tvorogova
 
Vol 4, No 3 (2021) Improvement of the computational method for determining the cryoscopic temperature of functional ice cream mixtures Abstract  similar documents
I. A. Korolev, A. A. Tvorogova, P. B. Sitnikova
 
Vol 6, No 3 (2023) The quality indicators of ice cream upon the enzymatic hydrolysis of lactose Abstract  similar documents
A. A. Tvorogova, T. V. Shobanova, I. A. Gurskiy, N. V. Kazakova
 
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