Search Results - A. G. Khramtsov

CURRENT METHODS OF CHEESE ENRICHMENT WITH CALCIUM SALTS by A. G. Khramtsov, V. A. Dinyakov, A. D. Lodygin

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THE EFFECT OF BIFIDOGENIC FACTORS ON THE PROCESS OF CULTIVATION OF PROBIOTIC MICROFLORA IN WHEY by N. M. Panova, O. V. Merkulova, A. D. Lodygin, A. G. Khramtsov

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DEVELOPMENT OF A CONCENTRATE BASED ON PROTEIN-CARBOHYDRATE RAW MATERIALS - MILK WHEY AND ITS APPLICATION IN THE RECIPE OF AN INNOVATIVE COSMETIC PRODUCT FOR HAIR by M. A. Chikatueva, E. A. Abakumova, M. I. Shramko, A. G. Khramtsov

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EVOLUTION OF WHEY PROCESSING: PAST, PRESENT, FUTURE (PART 1) by A. G. Khramtsov, A. A. Borisenko, I. A. Evdokimov, A. A. Borisenko, A. A. Bratsikhin, L. A. Borisenko

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THE EVOLUTION OF WHEY PROCESSING: PAST, PRESENT, FUTURE (PART 2) by A. G. Khramtsov, A. A. Borisenko, I. A. Evdokimov, A. A. Borisenko, A. A. Bratsikhin, L. A. Borisenko

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Development of new types of functional meat and vegetable semi-finished products with prebiotic effect by Al. Al. Savchenko, Al. Al. Borisenko, L. Al. Borisenko, Al. Al. Borisenko, V. G. Razinkova, Al. Vl. Rudkovsky, G. S. Anisimov, A. G. Khramtsov

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THE PARADIGM OF FOOD SYSTEMS BALANCENESS. PAPER 1. MODELLING CRITERIA by N. Y. Dykalo, S. V. Anisimov, A. D. Lodygin, L. Y. Klimov, I. A. Evdokimov, Y. V. Pechenkin, A. G. Khramtsov, G. S. Anisimov, S. S. Schoola

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