MOISEEVA L.

ORCID: 
https://orcid.org/0000-0001-8845-1487

Study of structural and mechanical characteristics of dairy desserts with a combined composition of raw materials

Authors: 
RUDAKOVA T., MINOROVA A., MOISEEVA L., KRUSHELNYTSKA N., NARIZHNIY S., OSIPENKO I., BOVKUN A.
DOI: 
https://doi.org/10.33245/2310-9289-2024-190-2-100-108

Research on the formation of the structure of dairy desserts with a combined composition of raw materials under the influence of technological factors

Authors: 
RUDAKOVA T., MINOROVA A., MOISEEVA L., KRUSHELNYTSKA N., NARIZHNIY S., KOROL’-BEZPALA L.
DOI: 
https://doi.org/10.33245/2310-9289-2024-186-1-136-144

Scientific approaches to the creation of technology structured milk desserts with a combined composition of raw materials

Authors: 
RUDAKOVA T., MINOROVA A., MOISEEVA L., KRUSHELNYTSKA N., NARIZHNIY S.
DOI: 
https://doi.org/10.33245/2310-9289-2023-182-2-128-136

The quality of a fermented milk-containing product with a combined fat composition

Authors: 
ANDREUS S., ROMANCHUK I., RUDAKOVA T., MOISEEVA L., NARIZHNIY S.
DOI: 
https://doi.org/10.33245/2310-9289-2023-182-2-116-127