RUDAKOVA T.

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., L. Korol’-Bezpala
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

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

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