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1. Jerusalem Artichoke Tuber Processing: Influence of Pre-Treatment Methods, Lactic Acid, and Propionic Acid Bacteria Strains on Functional Fermented Beverage Production.

2. Influence of pre-treatment methods on quality indicators and mineral composition of plant milk from different sources of raw materials.

3. Ultrasound-assisted fabrication of gluten-free dough for automatic producing dumplings.

4. The effects of the addition of starter cultures and stevioside on technological low-fat fermented sherbet ice-cream without sugar.

5. Tapioca maltodextrin in the production of soft unripened cheese.

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