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Vol 3, No 4 (2020) Features of micro- and ultrastructure of low-fat butter and its low-fat analogues Abstract  PDF (Eng)  similar documents
E. V. Topnikova, E. N. Pirogova, Yu. V. Nikitina, T. A. Pavlova
"... The aim of the research was to study the features of the structure of low-fat butter and butter ..."
 
Vol 2, No 2 (2019) PHYSICAL CHANGES IN THE STRUCTURE OF ICE CREAM AND FROZEN FRUIT DESSERTS DURING STORAGE Abstract  PDF (Eng)  similar documents
P. B. Sitnikova, A. A. Tvorogova
"... fruit desserts, ice crystals, air phase, air cells, overrun, whey, whey protein concentrate, low-fat ..."
 
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
"... KEY WORDS: ice cream, frozen dairy desserts, health diets, sucrose, lactose, low-fat, probiotic ..."
 
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