MINOROVA A.

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MINOROVA A.

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

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