Zobrazeno 1 - 7
of 7
pro vyhledávání: '"RABIE FARAG"'
Publikováno v:
Egyptian Journal of Chemistry.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::797136b043b4dd61ef0ccddb69f58402
https://doi.org/10.21608/ejchem.2022.115427.5236
https://doi.org/10.21608/ejchem.2022.115427.5236
Publikováno v:
Egyptian Journal of Chemistry.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::158c086fcb5bfbf0bc7dbec6f8d35e94
https://doi.org/10.21608/ejchem.2022.114894.5218
https://doi.org/10.21608/ejchem.2022.114894.5218
Publikováno v:
Al-Azhar Bulletin of Science.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::82c28666e89f4b043dfcacb42079867e
https://doi.org/10.21608/absb.2022.115408.1166
https://doi.org/10.21608/absb.2022.115408.1166
Publikováno v:
Egyptian Journal of Chemistry.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d0d785acbef2dfb64b3abc24733dbd6
https://doi.org/10.21608/ejchem.2021.96750.4537
https://doi.org/10.21608/ejchem.2021.96750.4537
Publikováno v:
Al-Azhar Bulletin of Science- Basic Science Sector. 24:17-36
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ffca4db187467e46dd36e7224d25758
https://doi.org/10.21608/absb.2013.6406
https://doi.org/10.21608/absb.2013.6406
Autor:
ANWAR, MARIA1, NOSHEEN, SOFIA1 nosheen.sofia@yahoo.com, SHAHZADI, ANAM1, ROUF, HAFIZA TUBA1, RIAZ, SAIRA1, MAMOONA1, SHAHID, SARAH1, YOUSAFb, KASHMALA
Publikováno v:
Oxidation Communications. 2023, Vol. 46 Issue 4, p1035-1042. 8p.
Autor:
Şebnem Öztürkoğlu Budak, H. Ceren Akal
Microorganisms are an integral part of the fermentation process in food products and help to improve sensory and textural properties of the products. As such, it is vital to explore the current uses of microorganisms in the dairy industry. Microbial
