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Food Technology

  
 
Results: Displaying 10 of 86 on page 1 of 9
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Name
Title
Area
Document
Colleges
Year
Synthesis of structured lipids obtain from interesterification reaction of medium...
Application of gelatin obtained from animal by-product as a partial fat replacement...
Effect of vegetable by-products on folate production by starter and probiotic microorganisms...
Relações entre migração e redistribuição de umidade, sobre a qualidade e estabilidade...
Structural changes of bakery products by thermal and biochemical treatments
Fermented milk and adipose visceral tissue - possible slimming effects in obese and...
Study of Brazil nut potential: products and by-products
Potentialities of succinyl chitosan as emulsifier and lipid fraction substitute on...
Effect of probiotic fermented milk in immune cellular response of BALB/c mice co...
Addition of high oleic peanut oil encapsulated in dark chocolate
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Results: Displaying 10 of 86 on page 1 of 9
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