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| Vol 7, No 1 (2024) | Optimization of production and evaluation of Microbial kojic Acid obtained from Sugarcane Molasses (SCM) by Aspergillus sp. | Abstract PDF (Eng) similar documents |
| D. E. Mohamed, A. M. Alian, R. M. Mohamed | ||
| "... самыми высокими продуцентами КК. В качестве среды для ферментации были испытаны три вида различных ..." | ||
| Vol 8, No 1 (2025) | Fermented chickpea (Cicer arietinum L.) as a functional food: Meatless “vegan” burgers | Abstract PDF (Eng) similar documents |
| R. M. Mohamed, M. R. Ali | ||
| "... характеристики растительных продуктов могут быть улучшены в результате ферментации — традиционного метода, широко ..." | ||
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