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INCREASING THE STABILITY OF POLYPHENOLS AND BETACYANINS IN BEETROOT CHIPS BY TREATMENT BEFORE DRYING.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2024, v. 14, n. 1, p. 1, doi. 10.55251/jmbfs.10936
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- Article
The effect of buckwheat adjunct on the technological profile of unhopped wort.
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- Journal of Central European Agriculture, 2024, v. 25, n. 1, p. 128, doi. 10.5513/JCEA01/25.1.4022
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- Article
Quality of durable cookies enriched with rape bee pollen.
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- Journal of Central European Agriculture, 2014, v. 15, n. 1, p. 24, doi. 10.5513/JCEA01/15.1.1406
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- Article
EFFECT OF THE ADDITION OF SELECTED HERBS ON THE TECHNOLOGICAL AND SENSORY QUALITY OF BEER.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2024, v. 13, n. 6, p. 1, doi. 10.55251/jmbfs.11012
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- Article
COMPARISON OF THE INFLUENCE OF DIFFERENT FRUIT DRYING METHODS ON THE CONTENT OF SELECTED BIOACTIVE SUBSTANCES.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2022, v. 12, p. 1, doi. 10.55251/jmbfs.9223
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- Article
THE EFFECT OF SASKATOON BERRY (AMELANCHIER ALNIFOLIA NUTT.) ADDITION ON THE TECHNOLOGICAL PROPERTIES OF WHEAT FLOUR AND THE QUALITY OF BISCUITS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2022, v. 12, p. 1, doi. 10.55251/jmbfs.9251
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- Article
QUALITY ASSESSMENT OF SPRING BARLEY VARIETIES INTENDED FOR MALTING PROCESS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2022, v. 12, p. 1, doi. 10.55251/jmbfs.9250
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- Article
CHANGES IN THE CONTENT OF β -GLUCANS DURING THE MALTING PROCESS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2022, v. 12, n. 2, p. 1, doi. 10.55251/jmbfs.6001
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- Article
BIOLOGICAL ACTIVITY OF APPLE JUICE ENRICHED BY HERBAL EXTRACTS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 69, doi. 10.15414/jmbfs.2015.4.special3.69-73
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- Article
EVALUATION OF THE BASIC SACCHARIDES CONTENT IN TOMATOES.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 592, doi. 10.5219/1543
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- Article
EVALUATION OF THE BASIC SACCHARIDES CONTENT IN TOMATOES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 592, doi. 10.5219/1543
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- Article