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Technologie Alimentaire
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Technological profile of bifidobacteria strains in pure culture and in co-culture...
Development and rheological characterization of chocolate fondue special formula...
Nisin production by Lactococcus lactis subsp. lactis' ATCC 11454 utilizing synthetic...
Development of a rice-based synbiotic dessert
Physicochemical and textural properties study of chocolates
Optimization of the rheological properties of probiotic yoghurts supplemented with...
Development of probiotic soy food with fruit pulp
Synthesis of structured lipids from interesterification reaction of chicken fat and...
Rheological and microscopic evaluation of marshmallow foams
Rheological and fisical quimichal evaluation of chocolate filled with a fruit mix...
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