Murat L 1

1. Effects of Freeze-Drying on Sensory Characteristics and Nutrient Composition in Black Currant and Sea Buckthorn Berries
2. The Impact of the Desugarization Process on the Physiochemical Properties of Duck Egg Mélange Powders
3. Effect of infection of potato plants by Potato virus Y (PVY), Potato virus S (PVS), and Potato virus M (PVM) on content and physicochemical properties of tuber starch
4. Improving the citric acid production by mutant strains Aspergillus niger using carbohydrate-containing raw materials as a carbon source
5. Prospects for the Use of Amaranth Grain in the Production of Functional and Specialized Food Products
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