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Publications by Angela Dyakonova
Substantiation of the Technology for Fermented Sour-Milk Desserts With Bifidogenic Properties
EasternEuropean Journal of Enterprise Technologies
Control
Electronic Engineering
Industrial
Mechanical Engineering
Energy Engineering
Applied Mathematics
Systems Engineering
Manufacturing Engineering
Computer Science Applications
Electrical
Innovation
Management of Technology
Power Technology
Related publications
Scientific Substantiation of the Composition of the Sour Cream Product
Scientific Works of National University of Food Technologies
Isomaltulose in the Technology of Ice Cream Form Fermented Milk
Journal International Academy of Refrigeration
Comparison of Bifidogenic Growth Stimulation Activities of Fermented Whey Prototypes
Preventive Nutrition and Food Science
Nutrition
Food Science
Dietetics
Prospects for the Use of Far Eastern Wild Plants in the Technology of Sour-Milk Drinks – Yoghurts
Известия Дальневосточного федерального университета. Экономика и управление
Physicochemical and Functional Properties of Lactobacillus Fermented Soybean Milk
E3S Web of Conferences
Earth
Energy
Planetary Sciences
Environmental Science
The Methodical Support of Substantiation for Technology Transfer
Business Inform
Quality of Fermented Whey Beverage With Milk
Hemijska Industrija
Chemistry
Chemical Engineering
Utilization of Fermented Milk With Lactic Acid Bacteria for Human Health
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Formulation of Consumer Properties of Fermented Milk Products on the Basis of Ultrasound Exposure
Bulletin of the South Ural State University. Series Food and Biotechnology
