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| Issue | Title | |
| Vol 9, No 2 (2026) | Evaluation of cheese whey protein precipitation methods based on efficiency and fractional composition | Abstract similar documents |
| D. S. Mamykin, O. М. Shukhalova, T. A. Volkova, U. V. Borodina, A. I. Grigorieva | ||
| "... 6,0 %), таких как осаждение хитозаном (pH 4,5; 20 °C; 1 % геля; 20 мин), термокислотная коагуляция (pH 4,65 ..." | ||
| Vol 9, No 1 (2026) | Amino acid composition and biological value of whey protein hydrolysates fractionated by cascade-selective membrane filtration | Abstract similar documents |
| A. G. Kruchinin, M. E. Spirina | ||
| "... on the amino acid composition, biological value, and in vitro digestion kinetics of the obtained peptide ..." | ||
| Vol 4, No 2 (2021) | Preparation and use of the whey protein microparticulate in the sour cream production technology | Abstract similar documents |
| E. I. Melnikova, E. B. Stanislavskaya | ||
| "... сыворотки от казеина и жира, ультрафильтрацию, термомеханическую обработку. Показатели состава объектов ..." | ||
| 1 - 3 of 3 Items | ||
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