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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 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
 
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