Study of rheological characteristics of fermented milk paste with spices

por Galyna Polishchuk, Uliana Kuzmyk, Nataliia Yushchenko, Tetiana Osmak, Mykhailo Kurmach, Oksana Bass, Oksana Kyrychenko
Publicado 2021

SCIENTIFIC EXPLANATION OF COMPOSITION OF ACIDOPHILIC-WHEY ICE CREAM, ENRICHED WITH PROTEIN

por Galina POLISCHUK, Oksana KOCHUBEY-LYTVYNENKO, Tetiana OSMAK, Uliana KUZMIK, Oksana BASS, Artur MYKHALEVYCH, Victoria SAPIGA
Publicado 2021