Browsing by Subject кафедра технології молока і молочних продуктів

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Issue DateTitleAuthor(s)
2015Structure stabilization of fermented-milk pastesPasichnyi, Vasyl; Yushchenko (Gonchar), Natalia; Mykoliv, Ivan; Kuzmyk, Uliana
2021Structuring properties of transglutaminase in whitecontaining systemsShevchenko (Kishenko), Iryna; Polishchuk, Galyna; Nikishina, Tatiana
2021Studie des wasseraktivität indikators in fermentierten und unfermentierten molke konzentratenMykhalevych, Artur; Osmak (Fedchenko), Tetiana; Bass, Oksana; Sapiga, Victoria
2019Studies of water freezing features in ice cream with starch syropPolishchuk, Galyna; Sharahmatova, Tetiana; Breus, Natalia; Bass, Oksana; Shevchenko (Kishenko), Iryna
2015Study of antimicrobial characteristics of spices compositionTeterina, Svitlana; Yushchenko (Gonchar), Natalia; Kuzmyk, Uliana; Khlystun, Irina
2016Study of lactose–fermenting yeasts kluyveromyces lactis for whey and apple pectin mixture fermentationGrek, Olena; Chepel, Natalia; Krasulya, Olena
2020Study of the influence of micellar casein and spelt flour on yoghurt quality indicatorsPolishchuk, Galyna; Breus, Natalia; Kochubei-Lytvynenko, Oksana; Osmak (Fedchenko), Tetiana; Semko, Tetiana; Borova, Marina
2019Study of vegetable raw materials influence on cryoscopic temperature and the content of free and bound moisture in milk-vegetable blendsSapigа, Victoria; Mykhalevych, Artur; Polishchuk, Galyna; Osmak (Fedchenko), Tetiana
2019Surface morphology of soybean, pea, whey protein isolates, and their dried gelsPolumbryk, Maksim; Shestel, Olena; Yatsenko, Olga; Yushchenko (Gonchar), Natalia; Kuzmyk, Uliana
2018Technological aspects of production of frozen dessert with protein-herbal componentGrek, Olena; Osmak (Fedchenko), Tetiana; Chubenko, Larysa; Mykhalevych, Artur
2015Technological properties of sonochemical treated reconstituted milkKrasulia, Olga; Kochubei-Lytvynenko, Oksana; Bogush, Volodymyr; Tihomirova, Nataliya
2020Technological rationalization of fermented ice cream productionMykhalevych, Artur; Sapigа, Victoria; Polishchuk, Galyna; Osmak (Fedchenko), Tetiana
2020Technology and factors influencing Greek-style yogurt – a ReviewLange, Ignace; Mleko, Stanislaw; Tomczynska-Mleko, Marta; Polishchuk, Galyna; Janas, Piotr; Ozimek, Lech
2015Technology of Protein Granular ProductUstymenko, Ihor; Polishchuk, Galyna; Smirnova, Elizabeth
2013The functional butter paste witn additives of plant micronutrientsIvanov, Sergey; Rashevska, Tamara; Buravets, Katerina
2016The influence of berry puree on microbiological indicators of cheese product during the storageGrek, Olena; Pshenychna, Tetyana O.; Krasulya, Olena; Pakhomova, Yuliia; Ivashchenko, Catherine
1998The influence of inulin additive in the water composition during the processing of butterRashevska, Tamara; Gulyy, Ivan; Bobrovnik, Leonid; Goiko, Irina
2018The investigation of the potentional comlex from Plantago major to coagulate milk proteinsGrek, Olena; Krasulya, Olena; Chubenko, Larysa; Tymchuk, Alla
2001The mechanism of an amorphous-crystalline fat formation in the submicrostructure of butterGulyy, Ivan; Rashevska, Tamara; Pryadko, Nikolai; Nischenko, Michael; Lihtorovich, Stanislav
2016The microstructure of water solutions from red beet additives investigation for using in the butter pastePodkovko, Oksana; Rashevska, Tamara