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THE EFFECTS OF CAMEL MILK POWDER ON THE STABILITY AND QUALITY PROPERTIES OF PROCESSED CHEESE SAUCE.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2019, v. 18, n. 4, p. 349, doi. 10.17306/J.AFS.2019.0645
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THE USE OF NANO-SIZED EGGSHELL POWDER FOR CALCIUM FORTIFICATION OF COW'S AND BUFFALO'S MILK YOGURTS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2018, v. 17, n. 1, p. 37, doi. 10.17306/J.AFS.2018.0541
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- Article