RUDAKOVA T.

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
Сторінки: 
100-108
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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
Сторінки: 
136-144
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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
Сторінки: 
128-136
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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
Сторінки: 
116-127
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Formation of the structure of low-calorieice cream with vegetableing redients

Authors: 
NARIZHNIY S., BILYI V., RUDAKOVA T., MINOROVA A., VEZHLIVTSEVA S.
DOI: 
https://doi.org/10.33245/2310-9289-2023-178-1-124-131
Сторінки: 
124-131
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Quality Evaluation Research of Low-Calorie Milk Ice Cream

Authors: 
NARIZHNIY S., LOMOVA N., RUDAKOVA T., MINOROVA A.
DOI: 
https://doi.org/10.33245/2310-9289-2022-175-2-64-69
Сторінки: 
64-69
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