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  1. Structural and Mechanical Characteristics of Fermented Whipped Dairy Products
  2. Bacteriophages in Food Safety: Fermented Dairy Products
  3. FERMENTED DAiRY PRODUCT FOR GERONTOLOGiCAL APPOiNTMENTS BASED ON AMARANTH PROCESSED PRODUCTS
  4. NALYSIS OF FERMENTED LACTIC ACID DAIRY PRODUCTS ENRICHED WITH INULIN-TYPE FRUCTANS
  5. Use of nanofiltration concentrates of buttermilk and whey for fermented dairy products with increased mass content of protein
  6. SELECTION OF OPTIMAL PARAMETERS FOR OBTAINING WHIPPED PRODUCTS FROM EGG WHITES
  7. Method of obtaining a fermented extract of plantago major and its comparative characteristics with non-fermented
  8. Testing mechanical structural characteristics of Al2O3 oxide ceramics resistant to sliding friction
  9. A New Synbiotic Fermented Dairy Product: Technological Production Features
  10. A NON-RANDOMIZED CONTROLLED RESEARCH ON THE DAIRY PRODUCTS (CA2 +) AND ITS BI-PRODUCTS (CA2 +) EFFECTS ON BLOOD CHEMISTRY, BODY FAT PERCENTAGE AND LOSS OF WEIGHT ON OBESE AND PRE- MENOPAUSAL WOMEN ATTENDING THE NUTRITIONAL OR DIET CLINICS