Works matching IS 16440730 AND DT 2021 AND VI 20 AND IP 1
Results: 11
PREVALENCE, VIRULENCE GENES, AND GENETIC DIVERSITY OF BACILLUS CEREUS ISOLATED FROM CONVENIENCE FOOD.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2021, v. 20, n. 1, p. 113, doi. 10.17306/J.AFS.2021.0864
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THE EFFECTS OF EXTRACTION TECHNIQUES ON THE ANTIOXIDANT POTENTIAL OF EXTRACTS OF DIFFERENT PARTS OF MILK THISTLE (SILYBUM MARIANUM L.).
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2021, v. 20, n. 1, p. 37, doi. 10.17306/J.AFS.2021.0817
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PHYSICOCHEMICAL AND SENSORY ANALYSIS OF CRAFT BEER MADE WITH SOURSOP (ANNONA MURICATA L.).
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2021, v. 20, n. 1, p. 103, doi. 10.17306/J.AFS.2021.0845
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THERMAL AND LIGHT STABILITY OF ANTHOCYANINS FROM STRAWBERRY BY-PRODUCTS NON-ENCAPSULATED AND ENCAPSULATED WITH INULIN.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2021, v. 20, n. 1, p. 79, doi. 10.17306/J.AFS.2021.0878
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GREEN PEA WASTE FLOUR AS A WHEAT FLOUR PARTIAL REPLACER IN POUND CAKE: BATTER RHEOLOGY BEHAVIOR AND CAKE QUALITY PROPERTIES.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2021, v. 20, n. 1, p. 67, doi. 10.17306/J.AFS.2021.0838
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DEVELOPMENT OF CHITOSAN EDIBLE FILM INCORPORATED WITH CHRYSANTHEMUM MORIFOLIUM ESSENTIAL OIL.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2021, v. 20, n. 1, p. 55, doi. 10.17306/J.AFS.2021.0771
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SHORT FAT-ADAPTATION DIET IMPACT ON A CONSECUTIVE DAY OF INTERVAL EXERCISE PERFORMANCE.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2021, v. 20, n. 1, p. 47, doi. 10.17306/J.AFS.2021.0828
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SIMULTANEOUS HIGH NUTRITIONAL SINGLE CELL OIL AND LIPASE PRODUCTION BY CANDIDA VISWANATHII.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2021, v. 20, n. 1, p. 93, doi. 10.17306/J.AFS.2021.0856
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METHOD FOR THE SAFE STORAGE OF SUGAR BEETS USING AN ION-OZONE MIXTURE.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2021, v. 20, n. 1, p. 25, doi. 10.17306/J.AFS.2021.0865
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OPTIMIZATION OF THE ULTRASOUD-ASSISTED EXTRACTION OF SAPONINS FROM QUINOA (CHENOPODIUM QUINOA WILD) USING RESPONSE SURFACE METHODOLOGY.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2021, v. 20, n. 1, p. 17, doi. 10.17306/J.AFS.2021.0859
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BIO-PRESERVATION OF CHOCOLATE MOUSSE WITH FREE AND IMMOBILIZED CELLS OF LACTOBACILLUS PLANTARUM D2 AND LEMON (CITRUS LEMON L.) OR GRAPEFRUIT (CITRUS PARADISI L.) ZEST ESSENTIAL OILS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2021, v. 20, n. 1, p. 5, doi. 10.17306/J.AFS.2021.0872
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