Also published on: SLACAN 2025
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SENSELATAM 2026
AROMA CHARACTERIZATION OF DAIRY BEVERAGES ADDED WITH PINEAPPLE POWDER USING SENSORY ANALYSIS AND ELECTRONIC NOSE
SENSELATAM 2026
AROMA CHARACTERIZATION OF DAIRY BEVERAGES ADDED WITH GUAVA POWDER USING SENSORY ANALYSIS AND ELECTRONIC NOSE
ICBC 2026
Standardization of Processing and UV-B Irradiation Parameters for Button Mushroom (Agaricus bisporus) Chips
ICBC 2026
Valorization of Beetroot (Beta vulgaris L.) and Carrot (Daucus carota L.) Leaves as Flours: Processing and Physicochemical Characterization of Horticultural By-Products
ICBC 2026
Valorization of Ponkan Mandarin (Citrus reticulata Blanco) Peels: Effects of Processing and Extraction Method on Pectin Yield
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