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| Issue | Title | |
| Vol 4, No 1 (2021) | Impact of yeast sediment beta-glucans on the quality indices of yoghurt | Abstract PDF (Eng) similar documents |
| A. I. Chirsanova, A. V. Boistean, N. Chiseliță, R. Siminiuc | ||
| "... КАЧЕСТВА ЙОГУРТА Кирсанова А. И.1, Боиштян А. В.1*, Киселица Н.2, Сименюк Р.1 1 Технический университет ..." | ||
| 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 | ||
| "... воде витаминов или питательных веществ, а также для улучшения растворимости и биодоступности ..." | ||
| Vol 5, No 3 (2022) | Defrosted products with preserved micro- and macrostructure | Abstract similar documents |
| I. A. Gurskiy, A. V. Landikhovskaya, A. A. Tvorogova | ||
| "... in the frozen state and preservation of the protein structure. An important place in production of macaroni ..." | ||
| Vol 6, No 2 (2023) | Quality characteristics of milk ice cream with citrus fibers and gum | Abstract similar documents |
| A. V. Landikhovskaya, A. A. Tvorogova | ||
| "... production to stabilize its structure. However adding these substances reduces the demand for this product ..." | ||
| Vol 7, No 2 (2024) | The use of xanthan gum in a milk-containing ice cream with the whey protein microparticulate | Abstract similar documents |
| A. V. Landikhovskaya, A. A. Tvorogova, S. E. Kochneva | ||
| Vol 6, No 3 (2023) | The quality indicators of ice cream upon the enzymatic hydrolysis of lactose | Abstract similar documents |
| A. A. Tvorogova, T. V. Shobanova, I. A. Gurskiy, N. V. Kazakova | ||
| "... составляла 15%, а массовая доля сухого обезжиренного молочного остатка — 7, 10, 12 и 15%. Состав сахаров ..." | ||
| Vol 7, No 3 (2024) | Functional characteristics and molecular structural modification of plant proteins. Review | Abstract similar documents |
| V. V. Kolpakova, V. A. Byzov | ||
| "... and tertiary structures of proteins, surface hydrophobicity, the ratio from fractions, aggregation ..." | ||
| Vol 5, No 1 (2022) | FORMATION OF A FOAMY STRUCTURE OF CONFECTIONERY PASTILLE PRODUCTS | Abstract similar documents |
| E. V. Kazantsev, N. B. Kondratev, O. S. Rudenko, N. A. Petrova, I. A. Belova | ||
| "... In this paper, the questions of the foamy structure formation in zephyr are considered ..." | ||
| Vol 4, No 1 (2021) | Optimization of food compositions according to the ideal protein profile | Abstract similar documents |
| S. V. Zverev, V. I. Karpov, M. A. Nikitina | ||
| "... КОМПОЗИЦИЙ ПО ПРОФИЛЮ ИДЕАЛЬНОГО БЕЛКА Зверев С. В.1*, Карпов В. И.2, Никитина М. А.3 1 Всероссийский ..." | ||
| 1 - 9 of 9 Items | ||
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