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EXTRACTION OF ESSENTIAL OIL FROM ORANGE PEEL: EFFECT OF CITRIC ACID CONCENTRATION AND SOLID-LIQUID RATIO
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EVALUATION OF MICROBIAL COMPOUNDS IN MALT POMACE FERMENTATION WITH ADDITION OF INORGANIC NITROGEN SOURCES
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PHYSICOCHEMICAL PARAMETER PROFILE THROUGHOUT ARABICA COFFEE FERMENTATION
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INFLUENCE OF DRYING ON THE PHYSICAL-CHEMICAL COMPOSITION OF MALT POMACE
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COFFEE FERMENTATION: INFLUENCE OF TEMPERATURE CONTROL ON PHYSICOCHEMICAL PARAMETERS OF THE FRUIT
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ISOLATION AND IDENTIFICATION OF ORANGE PIGMENTED FUNGUS FROM SPENT COFFEE GROUNDS
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INFLUENCE OF SORGHUM VARIETY ON THE COOKING PROPERTIES OF FRESH PASTA
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SLACAN 2023
RHEOLOGICAL STUDY OF INTEGRAL YOGURTS AT DIFFERENT TEMPERATURES
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SLACAN 2023
INFLUENCE OF VARIETY ON COFFEE FRUITS DENSITY
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SLACAN 2023
DRYING BEHAVIOR ON DIFFERENT COFFEE FRUIT MATURATION STAGES
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