%0 Journal Article
%T THE SCIENTIFIC AND PRACTICAL PRINCIPLES OF CREATING PRODUCTS WITH INCREASED PROTEIN CONTENT
%A Bannikova, A..
%A Evdokimov, I..
%K Dairy products, protein, viscosity, foam properties, texture, adhesion, biological value
%J Foods and Raw Materials
%D 2015
%N 3
%P 9
%I Kemerovo State University