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| Issue | Title | |
| 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 | ||
| "... , parameters of the composition of whey and cheeses, and the output of cheeses in the production of soft cheese ..." | ||
| 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 | ||
| "... One of the promising directions in the application of the valuable whey protein cluster ..." | ||
| 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 | ||
| "... of obtaining dairy products with a high protein content in terms of quality and energy saving. This paper ..." | ||
| Vol 3, No 4 (2020) | Methodological aspects of the use of dry components of chicken eggs for feeding children with phenylketonuria | Abstract PDF (Eng) similar documents |
| S. T. Bykova, T. G. Kalinina, T. V. Bushueva, T. E. Borovik | ||
| "... for the production of low-protein starch-based products/semi-products enriched with functional ingredients ..." | ||
| 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 | ||
| "... of protein in nutrition. The authors propose protein classification into three main groups according ..." | ||
| Vol 3, No 4 (2020) | Protein-polysaccharide interactions in dairy production | Abstract PDF (Eng) similar documents |
| I. T. Smykov | ||
| "... that the nature of proteinpolysaccharide interactions, depending on the types of proteins and polysaccharides used ..." | ||
| 1 - 6 of 6 Items | ||
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