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Vol 2, No 3 (2019) STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE Abstract  PDF (Eng)  similar documents
I. T. Smykov
"... fraction of moisture 43%; FOR CITATION: Smykov I. T. Study of the enzymatic stage of milk gelation ..."
 
Vol 3, No 4 (2020) Protein-polysaccharide interactions in dairy production Abstract  PDF (Eng)  similar documents
I. T. Smykov
"... , FOR CITATION: Smykov IT. Protein-polysaccharide interactions in dairy production. Food systems. 2020; 3(4 ..."
 
Vol 1, No 2 (2018) MILK CURD CUTTING TIME DETERMINATION IN CHEESEMAKING Abstract  PDF (Eng)  similar documents
I, T. Smykov
"... ;1(2):12-20. DOI: 10.21323/2618–9771–2018–1–2–12–20 FOR CItAtION: Smykov I.t. Milk curd cutting time ..."
 
Vol 5, No 2 (2022) Milk curd self-segmentation in cheesemaking tank Abstract  PDF (Eng)  similar documents
I. T. Smykov
 
Vol 4, No 4 (2021) Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses Abstract  similar documents
D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova
 
Vol 4, No 3 (2021) Influence of different milk-clotting enzymes on the process of producing soft cheeses Abstract  similar documents
D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina
 
Vol 5, No 2 (2022) Effect of the recombinant chymosins of different origins on production process of soft cheese Abstract  PDF (Eng)  similar documents
D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, V. N. Krayushkina
 
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