TY  JOUR
TI  THE SCIENTIFIC AND PRACTICAL PRINCIPLES OF CREATING PRODUCTS WITH INCREASED PROTEIN CONTENT
KW  Dairy products
KW  protein
KW  viscosity
KW  foam properties
KW  texture
KW  adhesion
KW  biological value
JO  Foods and Raw Materials
AU  Bannikova, A..
AU  Evdokimov, I.A.
PY  2015
IS  3
PB  Kemerovo State University