Influence of Freezing on the Kinetics of Milk Gelation and the Microstructure of Goat Milk Gel

A. Y. Abdulgamitova; I. T. Smykov

The Journal of Almaty Technological University

ISSN 2304-568X (Print)
ISSN 2710-0839 (Online)

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Abdulgamitova A.Y., Smykov I.T. Influence of Freezing on the Kinetics of Milk Gelation and the Microstructure of Goat Milk Gel. The Journal of Almaty Technological University. 2022;(4):50-60. (In Russ.) https://doi.org/10.48184/2304-568X-2022-4-50-60

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ISSN 2304-568X (Print)
ISSN 2710-0839 (Online)

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About the Authors

A. Y. Abdulgamitova
«All-Russian Scientific Research Institute of Butter and Cheese Making» - a branch of the Federal State Budgetary Scientific Institution " V.M. Gorbatov Federal Scientific Center for Food Systems”
Russian Federation

152613, Yaroslavl region, Uglich, Krasnoarmeisky boulevard, 19

I. T. Smykov
«All-Russian Scientific Research Institute of Butter and Cheese Making» - a branch of the Federal State Budgetary Scientific Institution " V.M. Gorbatov Federal Scientific Center for Food Systems”
Russian Federation

152613, Yaroslavl region, Uglich, Krasnoarmeisky boulevard, 19

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