THE ROLE OF DRY MILK TECHNOLOGICAL PROPERTIES IN FORMING THE QUALITY OF FOOD SYSTEMS-Reference-Cited by-同舟云学术

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THE ROLE OF DRY MILK TECHNOLOGICAL PROPERTIES IN FORMING THE QUALITY OF FOOD SYSTEMS

Published:2020 Issue:8 Volume: Page:166-173
ISSN:1819-4036
Container-title:Bulletin of KSAU
language:
Short-container-title:Вестник КрасГАУ

Author:

Kruchinin A.G.¹,Illarionova E.E.¹,Bigaeva A.V.¹^ORCID,Turovskaya S.N.¹^ORCID

Affiliation:

1. All-Russia Institute of Dairy Industry

Publisher

Krasnoyarsk State Agrarian University

Subject

Building and Construction

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sweet Condensed Milk: Effect of Critical Storage Conditions on Metal Can Seams;Dairy industry;2024-06-13

2. Effects of storage conditions on milk powder properties;Journal of Dairy Science;2023-10

3. Micellar Casein Production and Application in Dairy Protein Industry;Food Processing: Techniques and Technology;2022-10-05

4. Phase Transitions of Sweetened Condensed Milk in Extended Storage Temperature Ranges;Food Processing: Techniques and Technology;2022-10-05

5. Functional and technological properties of thermostable whey protein concentrate;Proceedings of the Voronezh State University of Engineering Technologies;2022-02-22

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