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| Issue | Title | |
| Vol 5, No 4 (2022) | The practice of application and features of the control of oligosaccharides in the production of specialized food products. A review | Abstract similar documents |
| E. A. Yurova, N. V. Ananyeva | ||
| "... в молочной промышленности: от пищевых ингредиентов для имитации пребиотической активности олигосахаридов ..." | ||
| Vol 8, No 2 (2025) | A comprehensive overview of cyclodextrins in terms of production, properties, and applications | Abstract PDF (Eng) similar documents |
| H. A. Abd Alhussein, A. J. Abd Al-Manhel | ||
| "... Циклодекстрины (ЦД) — это циклические олигосахариды, образующиеся в результате ферментативного ..." | ||
| 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 | ||
| "... Одним из перспективных направлений реализации ценного белкового кластера молочной сыворотки ..." | ||
| Vol 8, No 3 (2025) | Effect of legume fermentation on the reduction of the anti-nutritional factor. Review | Abstract similar documents |
| A. A. Kim, P. E. Balanov, I. V. Smotraeva | ||
| "... аминокислот и клетчатки. Однако они содержат антипитательные вещества, такие как танины, фитаты, олигосахариды ..." | ||
| 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 | ||
| "... , не употребляющих продукты животного происхождения, отмечены исследования по замене молочного белка на растительный ..." | ||
| Vol 1, No 1 (2018) | DEVELOPMENT OF TECHNOLOGICAL PARAMETERS OF THE TWO-STAGE METHOD OF DRIED JERUSALEM ARTICHOKE PREPARATION FOR DISTILLATION | Abstract PDF (Eng) similar documents |
| Ludmila N. Krikunova, Olga N. Obodeeva, Maxim A. Zakharov, Armen V. Danilyan | ||
| 1 - 6 of 6 Items | ||
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