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Autor:
CROPOTOVA, JANNA, POPEL, SVETLANA, DRAGANOVA, ELENA, PARSHAKOVA, LIDIA, COLESNICENCO, ALEXANDRA
Publikováno v:
Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare; 2017, Vol. 41 Issue 2, p127-140, 14p
Autor:
Janna Cropotova, Popel, Svetlana, Draganova, Elena, Parshakova, Lidia, Colesnicenco, Alexandra
Publikováno v:
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Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 41, Iss 2, Pp 127-140 (2017)
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 41, Iss 2, Pp 127-140 (2017)
The demand for use of natural fruit-based raw material for the manufacture of non-dairy desserts has significantly grown over the past decennium due to the increased number of people suffering from lactose intolerance, allergy to milk proteins and ob
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