production of functional cake powder using quinoa flour and isomalt

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Investigation on the physicochemical properties of fortified yogurt containing pumpkin powder

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The effect of zinc oxide solution on quality and storage life of strawberry

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Study of amino acid profile, solubility and antioxidant properties of quinoa protein hydrolysates

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Investigation of survival of probiotic Lactobacillus casei and Bifidobacterium lactis encapsulated with calcium alginate-inulin in cold green tea drink

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