Articles by keyword
Articles:
- A comparative study of free and immobilized brewing yeast fermentation performance based on kinetic parameters
Luljeta Pinguli, Rozana Troja, Ilirjan Malollari, Vilma Gurazi and Terkida Vaso
2020-08-31 - Characteristics and antimicrobial activity of dangke whey fermentation with sugar addition
Fatma Maruddin, Ratmawati Malaka, Muhammad Taufik
2019-04-23 - Kinetic and microbiological dependencies in the process of fermentation of goat milk, enriched with lactulose
Iliana Nacheva
2019-02-20 - Lactic acid beverage fortified with goji berry
Tatyana Balabanova, Mihaela Ivanova, Ivan Ivanov, Milena Dimitrova, Мaria Dushkova, Radka Vlaseva
2018-11-02 - Influence of fermentation and germination treatments on physicochemical and functional properties of acorn flour
Menasra Amina, Fahloul Djamel, Haddad Djamel
2018-09-27 - UTILIZATION OF OLIGOSACCHARIDES BY PREBIOTICS STRAINS FROM COMERSIAL PROBIOTICS PRODUCTS
Ts. Ignatova-Ivanova, R. Ivanov, I. Iliev, I. Ivanova
2017-10-19 - FERMENTATIVE CAPACITY OF LACTOBACILLUS STRAINS CULTIVATED ON LACTOSE AND ITS DERIVATIVES
T. Mandadzhieva, I. Ivanova, I. Iliev
2017-10-19 - EFFECT OF THE ADDITION OF DIFFERENT SPICES ON SO ME CHARACTERISTICS OF BOZA DURING STORAGE
F. Coskun, E. Cakir
2017-10-11
Volume 26, No 4, 2020
Volume 25, No 2, 2019
Volume 25, No 1, 2019
Volume 24, No 5, 2018
Volume 24, No 4, 2018
Volume 20, Suppl. 1, 2014
Volume 20, No 5, 2014
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