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Vol 2, No 3 (2019) STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE Abstract  PDF (Eng)  similar documents
I. T. Smykov
"... and microstructure of milk at the enzymatic stage of gelation. Based on the statistical processing of the array ..."
 
Vol 4, No 3 (2021) Assessment of microstructural changes in processed products from green peas Abstract  similar documents
A. V. Samoilov, N. M. Suraeva, M. V. Zaytseva
 
Vol 4, No 4 (2021) Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses Abstract  similar documents
D. S. Myagkonosov, I. T. Smykov, D. V. Abramov, I. N. Delitskaya, E. G. Ovchinnikova
 
Vol 3, No 3 (2020) THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES Abstract  PDF (Eng)  similar documents
D. S. Myagkonosov, V. A. Mordvinova, I. N. Delitskaya, D. V. Abramov, E. G. Ovchinnikova
"... -cheese, rhizomucor miehei, camel chymosin, proteolysis, microstructure ABSTRACT The effect of the type ..."
 
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