THE RESEARCH OF THE AMINO-ACID PROFILE OF GOAT MILK AND IMPACT OF PROCESS OF FERMENTATION ON THE CONTENT OF FREE AMINO ACIDS by T. V. Voblikova

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CHANGE OF PHYSICAL AND CHEMICAL INDICATORS OF SEMISOLID CHEESE FROM SHEEP MILK IN THE COURSE OF MATURING by T. V. Voblikova

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Bifidobacteria Encapsulation and Viability of Probiotic Culture during Oral Delivery in a Milk Drink Matrix by Tatiana Voblikova, Kristina Laricheva

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SHEEP MILK - THE POTENTIAL RAW RESOURCE FOR DEVELOPMENT OF PRODUCTION OF FUNCTIONAL FOOD by T. V. Voblikova, O. V. Krieger

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Fatty Acid Composition of Goat and Sheep Milk: Transformation during Yogurt Production by Sadovoy V., Voblikova T., Permyakov A.

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IMMOBILIZATION OF BIFIDOBACTERIA TO ENHANCE THE VITALITY OF THE ORAL DELIVERY IN A FOOD MATRIX by Alexander Yuryevich Prosekov, Tatyana Vladimirovna Voblikova

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Determination of wave numbers characterizing the lipid profile of milk using Fourier transform infrared spectroscopy title by T. V. Voblikova, I. A. Likhanova, Ya. N. Manurikov

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VR-SIMULATORS AS PART OF THE EDUCATIONAL PROCESS IN PRACTICE-ORIENTED TRAINING OF PERSONNEL FOR FOOD PRODUCTION by T. V. Voblikova, A. V. Permyakov, V. V. Stolyarova, Y. Y. Lukashik

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