NFLUENCE OF FAT PHASE ONTECHNOLOGICALLY IMPORTANT INDICATORS OF ICE CREAM PLOMBIR WITHOUT EMULSIFIERS by T. V. Shobanova, A. A. Tvorogova

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PHYSICAL CHANGES IN THE STRUCTURE OF ICE CREAM AND FROZEN FRUIT DESSERTS DURING STORAGE by P. B. Sitnikova, A. A. Tvorogova

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Quality characteristics of milk ice cream with citrus fibers and gum by A. V. Landikhovskaya, A. A. Tvorogova

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Ice cream and frozen desserts nutrient compositions: current trends of researches by A. V. Landikhovskaya, A. A. Tvorogova

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The use of xanthan gum in a milk-containing ice cream with the whey protein microparticulate by A. V. Landikhovskaya, A. A. Tvorogova, S. E. Kochneva

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Defrosted products with preserved micro- and macrostructure by I. A. Gurskiy, A. V. Landikhovskaya, A. A. Tvorogova

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Improvement of the computational method for determining the cryoscopic temperature of functional ice cream mixtures by I. A. Korolev, A. A. Tvorogova, P. B. Sitnikova

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Technologically important quality indicators of low-lactose ice cream with milk and whey protein concentrates by A. A. Tvorogova, I. A. Gurskiy, Yu. I. Bogdanova

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RESEARCH OF THE EFFECT OF AGING PROCESS ON DISPERSION OF AIR PHASE AND ICE CRYSTALS IN MILK ICE CREAM by A. A. Tvorogova, P. B. Sitnikova, T. V. Shobanova, R. R. Zakirova

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The quality indicators of ice cream upon the enzymatic hydrolysis of lactose by A. A. Tvorogova, T. V. Shobanova, I. A. Gurskiy, N. V. Kazakova

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