Inżynieria Rolnicza
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146 # 3466
Analysis of mechanical and rheological features and sensory properties of dried avocado
146 # 3467
Impact of spouted-microwave drying on the dried pumpkin quality
69 # 852
Sensory evaluation of cereal products which were applied to hydro-thermal and thermal processing
71 # 1425
Effect of the kneading process on structural stability of the rye-whet doughs
93 # 1851
The stability of structural qualities of milky fermented beverages
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