Arsenyeva T.P.

Work place:

Arsenyeva T.P. Study and development of low-lactase sour-milk drinks for dietary-prophylactic purpose

Arsenyeva T.P., Yakovleva Y.A., Feschenko V. Topinambur as mean of treatment and preventive maintenance of various diseases

Arsenyeva T.P., Bukachakova L.Ch. Investigation of physico-chemical and microbiological indicators of the leaven of the Altai fermented beverage chegen

Arsenyeva T.P., Yakovleva Y.A., Maksotova R.М., Orazbek А.О. Low lactose level creamy ice-cream for diabetics

Arsenyeva T.P., Lotysh N.S. Development of structure and technology of fused cheese products with regulated fatty acid composition

Lotysh N.S. , Arsenyeva T.P. Selection of milk fat substitutes in order to regulate the fatty acid composition of fused cheese product

Arsenyeva T.P., Skripleva E.A. Research and development of yogurt enriched with selenium In bioavailable form

Nadtochii L.A. , Arsenyeva T.P., Bukachakova L.Ch. Vitamin composition and biological value of altai dairy drink chegen

Kukushkina O.M. , Arsenyeva T.P. Blancmange with radioprotective fillers

Arsenyeva T.P., Nadtochii L.A. , Lotysh N.S. Influence of milk fat substitute on the biological value and shelf life of processed cheese product

Arsenyeva T.P., Borzdаyа E.V. , Strizhneva O.N. Development of pivopodobny drink on the basis of a permeat of whey

Aravina K.I., Arsenyeva T.P. Composition and technology of soft cheese product with the use of high-protein amaranth flour