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| Issue | Title | |
| Vol 1, No 1 (2018) | FERMENTED DAiRY PRODUCT FOR GERONTOLOGiCAL APPOiNTMENTS BASED ON AMARANTH PROCESSED PRODUCTS | Abstract PDF (Eng) similar documents |
| Valentina V. Kolpakova, Nataliya A. Tichomirova, Irina S. Gaivoronskaya, Nikolai D. Lukin | ||
| "... исследований явилось разработка кисломолочного напитка на основе компонентов фракционирования амарантовой муки ..." | ||
| Vol 5, No 2 (2022) | Study of the functional properties of a fermented milk product based on mare’s milk | Abstract similar documents |
| E. S. Simonenko, N. V. Kupaeva, S. V. Simonenko, B. M. Manuilov | ||
| "... . Многочисленные исследования свидетельствуют о том, что потребление кисломолочных продуктов обеспечивает различные ..." | ||
| Vol 6, No 1 (2023) | The texture of non-fat yogurt with proteins isolates and concentrates | Abstract similar documents |
| I. A. Gurskiy | ||
| "... Йогурт является одним из самых распространенных кисломолочных продуктов. Его потребляют ..." | ||
| Vol 4, No 2 (2021) | Use of nanofiltration concentrates of buttermilk and whey for fermented dairy products with increased mass content of protein | Abstract similar documents |
| N. G. Ostreczova, A. V. Bobrova | ||
| "... , полученных нанофильтрацией, в производстве кисломолочных продуктов. Комплекс физико-химических, реологических ..." | ||
| Vol 7, No 3 (2024) | Application of whey protein microparticulates in the production of ice cream and other dairy products | Abstract similar documents |
| P. B. Sitnikova, N. V. Kazakova | ||
| "... ». Отражены сведения об особенностях применения и дозировках МПСБ в таких кисломолочных продуктах, как йогурт ..." | ||
| Vol 4, No 2 (2021) | Technological and methodological aspects of the production of low- and lactose-free dairy products | Abstract similar documents |
| Ju. V. Nikitina, E. V. Topnikova, O. V. Lepilkina, O. G. Kashnikova | ||
| "... to the dairy industry’s need for analytical methods for the determination of lactose in milk and dairy products ..." | ||
| 1 - 6 of 6 Items | ||
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