Zabodalova L.A.,

Work place:

Zabodalova L.A.,, Solovyova M.S. Rheological indices of a curd product on the basis of dry components

Zabodalova L.A.,, Potoroko I.U. Electrophysical Methods of Influence in Dairy Processing Technologies

Zabodalova L.A.,, Domorochshenkova M. , Demjanenko T. , Kuznetsova L. Use of hydrolytic enzymes complex in lupin protein concentrate technology

Zabodalova L.A.,, Eveleva V.V., VODOLAZKIN A.V. Research of influence of the content of salt on acid accumulation at a fermentation of cheese whey

Zabodalova L.A.,, MOCHALOV P.V. Research of fermentation goat's milk by different starter

Zabodalova L.A.,, IVANOVA O.V. , Novinyuk L.V. Research of glucono-delta lactone influence on the process of fermentation by the acid coagulation of milk proteins

Zabodalova L.A.,, Kuznetsova L. , Domorochshenkova M. , Demjanenko T. The enzyme hydrolysis treatments in lupin protein concentrate technology

Zabodalova L.A.,, Chernjavskij V.A., Ishchenko T.N., Skvortcova N.N. Production of liposomes from soybean lecithin

Zabodalova L.A.,, Potoroko I.U. IMPACT OF DETOXIFICATION METHODS ON TECHNOLOGICAL PROPERTIES OF CRUDE DAIRY MATERIAL

Zabodalova L.A.,, Skvortcova N.N., Danilov I.M., Kasumov M.K. Effect of fermentation conditions for milk proteins in the peptide profile of hydrolysates

Zabodalova L.A.,, Solovyova M.S. Technology of pasty product

Rublev A.L., Zabodalova L.A.,, Eveleva V.V. Effect of an integrated lactate and calcium food additives on the rheological properties of yogurt

Zabodalova L.A.,, IVANOVA O.V. Research the influence of protein additives Nutrilac® QU 7627 on the quality indicators and curd output

Rublev A.L., Zabodalova L.A.,, Eveleva V.V. Studies on the effect of complex lactated food additives series "Dilaktin" on the rheological parameters of samples of yogurt

Rudakova A.Yu. , Zabodalova L.A.,, Serova O. P. Development and production of cheese products with vegetable components

Belyakova T.N., Zabodalova L.A., The effect of the sulforaphane aqueous extract on the quality indicators of the fermented product