Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by V.V. Eveleva
Technological Features of Neutralizers in Curd Whey Fermentation
Processes and Food Production Equipment
Related publications
Effect of Fortifying by Whey Protein and Proiotic Bacteria on Properties of Soft Cheese During Cold Storage 1- Effect of Powdered and Curd Whey on Coagulation Time and Curd Tension
Mesopotamia Journal of Agriculture
Flavor Development in Lactic Fermentation of Ultrafiltered Cottage Cheese Whey
Technological Features of the Bionic Architecture
Bulletin of Belgorod State Technological University named after. V. G. Shukhov
Distribution of Spiked Drugs Between Milk Fat, Skim Milk, Whey, Curd, and Milk Protein Fractions: Expansion of Partitioning Models
Features of Development of Technological Processes of Assembly
Journal of science and education
Nutrient Balance and Metabolic Analysis in a Kluyveromyces Marxianus Fermentation With Lactose-Added Whey
Brazilian Journal of Chemical Engineering
Chemical Engineering
Anaerobic Sludge Load Impact Load of Organic Substances Contained in the Whey of the Fermentation Kinetics
Inżynieria Ekologiczna
Technological Features of Thick-Film Electric Heating Elements
Кераміка: наука і життя
Physical-Chemical Composition and Technological Properties of Demineralized Milk Whey Received by Membrane Methods
Agricultural Science and Practice
