id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ffhd-1398	Hovhannisyan, Hrachya G.; Danielyan, Lusine ; Chichoyan, Naira; Pashayan, Maria; Baghdasaryan, Lusine; Melkumyan, Inna; Barseghyan, Andranik	Improvement of functional and sensory properties of fermented dairy drink Narine using raw apricot gum	2024		.htm	text/html	721	26	35	Subsequently, the samples were inoculated with L. helveticus culture at a concentration of 5% and incubated at 37°C. The stimulation of L. helveticus growth leads to a significant increase in the rate of coagulation and acidification of milk, improving the consistency and viscosity of Narine.	cache/ffhd-1398.htm	txt/ffhd-1398.txt