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1 |
Дмитриева А. И., Фасхутдинова Е. Р., Ларичев Т. А., Величкович Н. С., Богер В. Ю., Аксенова Л. М. |
Environmentally friendly energy, extremophilic microorganisms, enzymatic activity, microbial fuel cell, hard-to-decompose substrates
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54 |
1 |
2024 |
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2 |
Melnikova Elena, Bogdanova Ekaterina, Rudnichenko Elena, Chekmareva Mariya |
Micellar Casein in Rennin Coagulation, Cheese Dehydration, and Ripening
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53 |
4 |
2023 |
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3 |
Гурский И. А., Творогова А. А. |
The Effect of Whey Protein Concentrates on Technological and Sensory Quality Indicators of Ice Cream
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52 |
3 |
2022 |
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4 |
Мамонтов А. С., Старовойтова К. В., Терещук Л. В., Тарлюн М. А. |
MAIN QUALITY CRITERIA FOR MILK-AND-FAT EMULSION PRODUCTS
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43 |
4 |
2016 |
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5 |
Брюханов М. А., Ермолаев В. А., Третьякова Н. Г. |
RESEARCH ON FORMS OF MOISTURE LINKS IN SEMI-HARD CHEESES
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39 |
4 |
2015 |
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6 |
Терещук Л. В., Мамонтов А. С., Старовойтова К. В. |
PRODUCTS OF PALM-OIL FRACTIONATION IN PRODUCTION OF SPREADS
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34 |
3 |
2014 |
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7 |
Ивашина О. А., Терещук Л. В., Трубникова М. А., Старовойтова К. В. |
INFLUENCE OF MILK COMPONENTS ON QUALITY INDICES OF PLANT-AND-CREAMY SPREAD
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32 |
1 |
2014 |
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8 |
Логинов В. А., Гаврилова Н. Б. |
REASONED CHOICE OF THE FERMENT AND STUDING THE TECHNOLOGICAL PRODUCTION PARAMETERS OF SEMIHARD CHEESE
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29 |
2 |
2013 |
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9 |
Линкевич Е. Т., Зарипов И. Р. |
SEMI-HARD CHEESE PRODUCTION
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28 |
1 |
2013 |
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10 |
Фролова Н. А., Резниченко И. Ю., Иванкина Н. Ф. |
TECHNOLOGY AND EVALUATION OF HARD-BOILED SWEETS ENRICHED WITH BIOLOGICALLY ACTIVE PLANT AND ANIMAL RAW MATERIALS EXTRACTS
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27 |
4 |
2012 |
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11 |
Остроумов Л. А., Осинцев А. М., Смирнова И. А., Глушаков М. А., Чеботарев А. Л. |
Phenomenological model of thermoacid coagulation of skim milk proteins
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20 |
1 |
2011 |
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12 |
Терещук Л. В., Савельев И. Д. |
Substantiation of Technological Parameters of Creamy Vegetable Spreads Manufacture
Using Deodorized Rape Oil
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19 |
4 |
2010 |
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13 |
Терещук Л. В., Долголюк И. В. |
Investigation of coconut paste composition and properties and its usage in spreads production
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17 |
2 |
2010 |
