20 research outputs found
Optimization of prebiotic sausage formulation: Effect of using ÎČ-glucan and resistant starch by D-optimal mixture design approach
Full text linkTechnology and characterisation of whole hemp seed beverages prepared from ultrasonicated and fermented whole seed paste
Full text linkComparison of the texture of fresh and preserved Agaricus bisporus and Boletus edulis mushrooms
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Selected characteristics of dry fermented sausages prepared with quick-dry-slice (QDS process) technology and their comparison with traditional products
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