Found: 14
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Fermentation Kinetics, Microbiological and Physical Properties of Fermented Soy Beverage with Acai Powder.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 4, p. 324, doi. 10.3390/fermentation9040324
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- Article
THE EFFECT OF CHIA SEED (SALVIA HISPANICA) ADDITION ON THE FATTY ACID PROFILE AND LACTASE ACTIVITY OF FERMENTED MARE'S MILK.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2022, v. 21, n. 2, p. 195, doi. 10.17306/j.afs.0997
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- Article
Foaming and Other Functional Properties of Freeze-Dried Mare's Milk.
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- Foods, 2023, v. 12, n. 11, p. 2274, doi. 10.3390/foods12112274
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- Article
Color Stability of Fermented Mare's Milk and a Fermented Beverage from Cow's Milk Adapted to Mare's Milk Composition.
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- Foods, 2020, v. 9, n. 2, p. 217, doi. 10.3390/foods9020217
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- Article
Colour and textural typologies of goat cream butter with sea buckthorn (Hippophae rhamnoides L.) puree: instrumental, sensory, and consumer input for product development.
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- Dairy / Mljekarstvo, 2021, v. 71, n. 4, p. 237, doi. 10.15567/mljekarstvo.2021.0403
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- Article
Evaluation of quality of kefir from milk obtained from goats supplemented with a diet rich in bioactive compounds.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1343, doi. 10.1002/jsfa.6828
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- Article
Effect of honeydew honey addition on the water activity and water holding capacity of kefir in the context of its sensory acceptability.
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- Scientific Reports, 2021, v. 11, n. 1, p. 1, doi. 10.1038/s41598-021-02424-7
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- Article
Oxysterols in stored powders as potential health hazards.
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- Scientific Reports, 2021, v. 11, n. 1, p. 1, doi. 10.1038/s41598-021-00636-5
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- Article
The influence of the texture and color of goat's salad cheese on the emotional reactions of consumers compared to cow's milk cheese and Feta cheese.
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- European Food Research & Technology, 2023, v. 249, n. 5, p. 1257, doi. 10.1007/s00217-023-04211-2
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- Article
CHOLESTEROL I PRODUKTY JEGO UTLENIANIA W LIOFILIZATACH MLEKA KLACZY I KUMYSU.
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- Science, Nature, Technologies / Nauka, Przyroda, Technologie, 2016, v. 10, n. 1, p. 1, doi. 10.17306/J.NPT.2016.1.11
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- Article
WŁAŚCIWOŚCI NAPOJÓW FERMENTOWANYCH WYTWORZONYCH Z MODYFIKOWANEGO MLEKA KROWIEGO.
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- Science, Nature, Technologies / Nauka, Przyroda, Technologie, 2013, v. 7, n. 4, p. 1
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- Article
CHARAKTERYSTYKA CECH ŻYWIENIOWYCH I JAKOŚCIOWYCH LIOFILIZATÓW WYTWORZONYCH Z MLEKA KLACZY.
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- Science, Nature, Technologies / Nauka, Przyroda, Technologie, 2013, v. 7, n. 4, p. 1
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- Article
CHARAKTERYSTYKA IWŁAŚCIWOŚCI KUMYSU.
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- Science, Nature, Technologies / Nauka, Przyroda, Technologie, 2013, v. 7, n. 3, p. 1
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- Article
CHARAKTERYSTYKA I WŁAŚCIWOŚCI PROZDROWOTNE MLEKA KLACZY.
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- Science, Nature, Technologies / Nauka, Przyroda, Technologie, 2012, v. 6, n. 2, p. 1
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- Article