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Quality of peach fruits Jarillo cv. (Prunus persica L.) in Pamplona, Colombia
Free accessDOAJ | 2018|Keywords: total titratable acidity -
Prediction of Nitrogen Dosage in ‘Alicante Bouschet’ Vineyards with Machine Learning Models
Free accessDOAJ | 2022|Keywords: total titratable acidity -
Post-harvest quality of pineapple guava [Acca sellowiana (O. Berg) Burret] fruits produced in two locations at different altitudes in Cundinamarca, Colombia
Free accessDOAJ | 2018|Keywords: total titratable acidity -
Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread
Online Contents | 2007|Keywords: Total Titratable Acidity -
Yield, physicochemical quality, and antioxidant capacity of “beef” and wild tomato fruits (Solanum lycopersicum L.) as a function of the electrical conductivity of the nutrient solution
Free accessDOAJ | 2017|Keywords: total titratable acidity -
Influence of the Microalga Chlorella vulgaris on the Growth and Metabolic Activity of Lactobacillus spp. Bacteria
Free accessDOAJ | 2020|Keywords: total titratable acidity -
Skirtingomis technologijomis pagaminto balto ir raudono vyno saugos aspektai ; Safety aspects of white and red wine produced by different technologies
Free accessBASE | 2016|Keywords: total titratable acidity -
Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread
Online Contents | 2007|Keywords: Total Titratable Acidity -
Extraction of chitin from red crab shell waste by cofermentation with Lactobacillus paracasei subsp. tolerans KCTC-3074 and Serratia marcescens FS-3
Online Contents | 2006|Keywords: Total Titratable Acidity -
Cultivar Selection and Placement of Shadecloth on Midwest High Tunnels Affects Colored Bell Pepper Yield, Fruit Quality, and Plant Growth
Free accessDOAJ | 2020|Keywords: total titratable acidity (tta) -
Monitoring microbiological and biochemical changes in fermented yam
Online Contents | 1997|Keywords: Total Titratable Acidity -
Morpho-agronomic and physicochemical characterisation of the pepper for the State of Roraima = Caracterização morfoagronômica e físico-química de pimentas em Roraima
Free accessDOAJ | 2015|Keywords: Total titratable acidity -
Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread
Springer Verlag | 2007|Keywords: Total Titratable Acidity -
Extraction of chitin from red crab shell waste by cofermentation with Lactobacillus paracasei subsp. tolerans KCTC-3074 and Serratia marcescens FS-3
Online Contents | 2006|Keywords: Total Titratable Acidity -
Effect of crab shell size on bio-demineralization with lactic acid-producing bacterium, Lactobacillus paracasei subsp. tolerans KCTC-3074
Springer Verlag | 2008|Keywords: total titratable acidity -
Exploitation of autochthonous Tuscan sourdough yeasts as potential starters
Elsevier | 2018|Keywords: Total Titratable Acidity -
Scouting the application of sourdough to frozen dough bread technology
Elsevier | 2011|Keywords: total titratable acidity -
Changes in bran structure by bioprocessing with enzymes and yeast modifies the in vitro digestibility and fermentability of bran protein and dietary fibre complex
Elsevier | 2013|Keywords: total titratable acidity -
Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7
Elsevier | 2006|Keywords: total titratable acidity. -
Challenges and opportunities for wheat alternative grains in breadmaking: Ex-situ- versus in-situ-produced dextran
Elsevier | 2021|Keywords: total titratable acidity
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