About the classification of specialized sports nutrition products by Novokshanova, A L

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Spectrometric study of the interaction of phycocyanins with casein by Novokshanova, A. L., Bilyalova, A. S., Aksenov, I. V.

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Study of the preservation of phycocyanin in modules with milk proteins during pasteurization by Novokshanova, A L, Bilyalova, A S, Zorin, S N

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Selection of thickening agents for whey concentrate by Novokshanova, A L, Matveeva, N O, Kuzin, A A

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Selection of the amount of whey protein concentrate for the milk base of whipped dessert by Novokshanova, A. L., Matveeva, N. O., Zaitsev, K. A.

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Development of a product with increased nutritional density in compliance with macronutrient balance by Novokshanova, Alla L, Matveeva, Nataliya O

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Instrumental research methods in sustainable food production as the guarantor of the Vologda Butter brand by Ababkova, Anna A, Matveeva, Nataliya O, Novokshanova, Alla L, Kuzin, Andrei A

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Effect of sucrose on the physical and mechanical characteristics of carbohydrate-protein sports gel by Matveeva, Nataliya O, Novokshanova, Alla L, Kuzin, Andrei A

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