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Total Visits
| Views | |
|---|---|
| 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 |
Total Visits Per Month
| May 2025 | June 2025 | July 2025 | August 2025 | September 2025 | October 2025 | November 2025 | |
|---|---|---|---|---|---|---|---|
| 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 |
File Visits
| Views | |
|---|---|
| Fulltext_1012055.pdf | 63 |
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