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1 |
Каширских Е. В., Бабич О. О., Кригер О. В., Иванова С. А. |
Oat Protein Concentrate As Part of Curd Product for Sport Nutrition
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49 |
3 |
2019 |
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2 |
Короткий И. А., Плотников И. Б., Мазеева И. А. |
Current Trends in Whey Processing
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49 |
2 |
2019 |
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3 |
Куприец А. А., Шингарева Т. И. |
RISE FUNGUS ACTIVITY IN DIFFERENT FERMENTATION MEDIUMS FOR ITS APPLICATION IN DAIRY INDUSTRY
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47 |
4 |
2017 |
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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
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45 |
2 |
2017 |
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5 |
Решетник Е. И., Водолагина Е. Ю., Максимюк В. А. |
INFLUENCE OF PLANT COMPONENTS ON FUNCTIONAL PROPERTIES OF WHEY-PLANT PRODUCT
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35 |
4 |
2014 |
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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
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31 |
4 |
2013 |
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7 |
Неповинных Н. В., Грошева В. Н., Птичкина Н. М. |
IMPROVEMENT OF TECHNOLOGY OXYGEN COCKTAIL
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30 |
3 |
2013 |
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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
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27 |
4 |
2012 |
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9 |
Остроумов Л. А. |
THE CONTRIBUTION OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE SCIENCE OF MILK
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26 |
3 |
2012 |
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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
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23 |
4 |
2011 |
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11 |
Остроумов Л. А., Хуснуллина Н. В. |
The study of acid-rennet milk coagulation with dry nonfat milk addition
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16 |
1 |
2010 |
