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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 | 233 |
| květen 2025 | červen 2025 | červenec 2025 | srpen 2025 | září 2025 | říjen 2025 | listopad 2025 | |
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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 | 4 | 13 | 50 | 14 | 45 | 43 | 0 |
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