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Vol 6, No 1 (2023) The texture of non-fat yogurt with proteins isolates and concentrates Abstract  similar documents
I. A. Gurskiy
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 6, No 3 (2023) The effect of freezing and storage temperature on the stability of the fat emulsion in cream Abstract  similar documents
E. V. Topnikova, A. A. Afanasyeva, I. A. Gurskiy, A. A. Gryzunov
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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