TECHNOLOGICAL ASPECTS OF PRODUCTION OF FROZEN DESSERT WITH PROTEIN-HERBAL COMPONENT

by Olena GREK, Tatyana OSMAK, Larisa CHUBENKO, Artur MYKHALEVYCH
Published 2018-06-01

QUALITY ESTIMATION OF FROZEN DESSERTS WITH POLYFUNCTIONAL COMPOSITION

by Olena GREK, Tatyana OSMAK, Larisa CHUBENKO, Artur MYKHALEVYCH
Published 2019-03-01

Evaluation of oxidity resistance of milk-containing products based on blending of vegetable oils

by Tatiana Belemets, Irina Radzievskaya, Oksana Tochkova, Nataliia Yushchenko, Uliana Kuzmyk, Artur Mykhalevych
Published 2021-02-01

SCIENTIFIC EXPLANATION OF COMPOSITION OF ACIDOPHILIC-WHEY ICE CREAM, ENRICHED WITH PROTEIN

by Galina POLISCHUK, Oksana KOCHUBEY-LYTVYNENKO, Tetiana OSMAK, Uliana KUZMIK, Oksana BASS, Artur MYKHALEVYCH, Victoria SAPIGA
Published 2021-03-01