Application of fermented soya as a bacterial starter for production of fermented milk von Slapkauskaite, Jurate, Kabasinskiene, Aiste, Sekmokiene, Dalia

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Evaluation of the Physicochemical Parameters of Functional Whey Beverages von Kabasinskiene, Aiste, Liutkevicius, Algirdas, Sekmokiene, Dalia, Zaborskiene, Gintare, Slapkauskaite, Jurate

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Influence of lactic acid bacteria-fermented Helianthus tuberosus L. and Lupinus luteus on quality of milk products von Slapkauskaite, Jurate, Sekmokiene, Dalia, Kabasinskiene, Aiste, Bartkiene, Elena, Juodeikiene, Grazina, Sarkinas, Antanas

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The influence of aqueous extracts on curd-type cheese quality von Šlapkauskaitė, Jūratė, Žalnieraitė, Kristina, Šlapkauskas, Algimantas, Sekmokienė, Dalia

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Fizikalno-kemijska svojstva funkcionalnih napitaka dobivenih iz sirutke von Kabašinskienė, Aistė, Liutkevičius, Algirdas, Sekmokienė, Dalia, Zaborskienė, Gintarė, Šlapkauskaitė, Jūratė

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