PROPERTIES OF MICELLAR CASEIN AND APPLICATION IN FOOD INDUSTRY

N. A. Dzhangiryan; V. I. Shipulin.

Modern Science and Innovations

ISSN 2307-910X (Print)

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Dzhangiryan N.A., Shipulin. V.I. PROPERTIES OF MICELLAR CASEIN AND APPLICATION IN FOOD INDUSTRY. Modern Science and Innovations. 2023;(1):56-64. https://doi.org/10.37493/2307-910X.2023.1.5

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ISSN 2307-910X (Print)

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About the Authors

N. A. Dzhangiryan
North Caucasus Federal University
Russian Federation

Narek A. Dzhangiryan, Postgraduate Student of the Department of Food Technologies and Engineering, Food Engineering and Biotechnology Faculty

355017, Pushkin Street, 1, Stavropol, mob: +7-918-574-86-56

V. I. Shipulin.
North Caucasus Federal University
Russian Federation

Valentin I. Shipulin, Dc. Sci. (Tech.), Professor, Professor of the Department of Food Technologies and Engineering, Food Engineering and Biotechnology Faculty

355017, Pushkin street, 1, Stavropol, mob: +7-962-400-55-40

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