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| Assessment of different levels of blackcurrant juice and furcellaran on the quality of fermented whey-based beverages using rheological and mechanical vibration damping techniques | 302 |
| říjen 2025 | listopad 2025 | prosinec 2025 | leden 2026 | únor 2026 | březen 2026 | duben 2026 | |
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| Assessment of different levels of blackcurrant juice and furcellaran on the quality of fermented whey-based beverages using rheological and mechanical vibration damping techniques | 43 | 18 | 23 | 9 | 9 | 9 | 1 |
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