has been cited by the following article(s):
[1]
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Increasing the nutritional value and functional properties, optimizing the recipe of a dessert based on goat’s milk curd paste with the addition of talkan and inulin
Agrarian science,
2025
DOI:10.32634/0869-8155-2025-390-01-130-139
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[2]
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PHYSICO-CHEMICAL, CULTURE VIABILITY, AND SENSORY FEATURES OF KEFIR ICE CREAM AS AFFECTED BY VARIOUS Saccharomyces cerevisiae ATCC 36858 CONCENTRATIONS
INMATEH Agricultural Engineering,
2024
DOI:10.35633/inmateh-73-14
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