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АКТУАЛЬНІСТЬ ВИКОРИСТАННЯ МІКРОВОДОРОСТЕЙ У СКЛАДІ НОВИХ ФУНКЦІОНАЛЬНИХ НАПОЇВ ТИПУ «DRY COCKTAIL»

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Sensory Development of Yogurt Based on Whey and Cushuro (Nostoc Sphaericum), Using Novel Consumer-Based Sensory Evaluation MethodsPreprint

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Microalgae in phycogastronomy

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De la ficofagia al auge de la ficogstronomía

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