ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)
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Search results: 11 articles
Search string: curd whey.
Authors Title Volume Issue Year
1 Каширских Е. В., Бабич О. О., Кригер О. В., Иванова С. А. Oat Protein Concentrate As Part of Curd Product for Sport Nutrition 49 3 2019
2 Короткий И. А., Плотников И. Б., Мазеева И. А. Current Trends in Whey Processing 49 2 2019
3 Куприец А. А., Шингарева Т. И. RISE FUNGUS ACTIVITY IN DIFFERENT FERMENTATION MEDIUMS FOR ITS APPLICATION IN DAIRY INDUSTRY 47 4 2017
4 Майоров А. А., Сиденко Ю. А., Мусина О. Н. NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE 45 2 2017
5 Решетник Е. И., Водолагина Е. Ю., Максимюк В. А. INFLUENCE OF PLANT COMPONENTS ON FUNCTIONAL PROPERTIES OF WHEY-PLANT PRODUCT 35 4 2014
6 Решетник Е. И., Максимюк В. А., Уточкина Е. А. EFFECT OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF THE GRAIN COMPONENT ON THE QUALITY INDICES OF CURD PRODUCT 31 4 2013
7 Неповинных Н. В., Грошева В. Н., Птичкина Н. М. IMPROVEMENT OF TECHNOLOGY OXYGEN COCKTAIL 30 3 2013
8 Лупинская С. М., Васильева О. Г., Гралевская И. В. TECHNOLOGICAL PARAMETERS OF THE BIOLOGICALLY ACTIVE SUBSTANCE EXTRACTION FROM WILD RAW MATERIALS WITH CURD WHEY 27 4 2012
9 Остроумов Л. А. THE CONTRIBUTION OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE SCIENCE OF MILK 26 3 2012
10 Решетник Е., Максимюк В., Уточкина Е. THE POSSIBILITY OF MAKING THE PROTEIN PRODUCT CONTAINING FUNCTIONAL ADDITIVES BASED ON PLANT RAW MATERIALS OF THE FAR EAST 23 4 2011
11 Остроумов Л. А., Хуснуллина Н. В. The study of acid-rennet milk coagulation with dry nonfat milk addition 16 1 2010