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Katarzyna Szajnar
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Katarzyna Szajnar
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Katarzyna Szajnar
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1
Sensory and textural properties of fermented milk with viability of Lactobacillus rhamnosus and Bifidobacterium animalis ssp. lactis Bb-12 and increased calcium concentration
by
Katarzyna
Szajnar
,
Agata Znamirowska
,
Piotr Kuźniar
Published 2020-01-01
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Article
2
Effects of various magnesium salts for the production of milk fermented by Bifidobacterium animalis ssp. lactis Bb-12
by
Katarzyna
Szajnar
,
Agata Znamirowska
,
Dorota Kalicka
Published 2019-01-01
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Article
3
Organic magnesium salts fortification in fermented goat’s milk
by
Agata Znamirowska
,
Katarzyna
Szajnar
,
Małgorzata Pawlos
Published 2019-01-01
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Article
4
Effect of Calcium Compound Type and Dosage on the Properties of Acid Rennet Goat’s Milk Gels
by
Małgorzata Pawlos
,
Agata Znamirowska
,
Katarzyna
Szajnar
Published 2021-09-01
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Article
5
QUALITY OF YOGHURTS FROM GOAT'S MILK ENRICHED WITH MAGNESIUM CHLORIDE
by
Agata Znamirowska
,
Dorota Kalicka
,
Małgorzata Pawlos
,
Katarzyna
Szajnar
Published 2015-02-01
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Article
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