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Food Technology

  
 
Results: Displaying 10 of 93 on page 2 of 10
Name
Title
Area
Document
Colleges
Year
Microencapsulation by lyophilization of d-limonene in maltodextrin and modified ...
Synbiotic aerated dessert: product development and in vitro probiotic survival
Development of powdered chocolate added with fruit byproducts, processed by spray...
Development of milk chocolates with functional properties with leaves from Brassica...
Comparison between physical and chemical methods for permeation and extraction of...
Characterization, fractionation and utilization of the abdominal chicken fat
Development of synbiotic açaí (Euterpe oleracea Mart.) ice cream with Lactobacillus...
Results: Displaying 10 of 93 on page 2 of 10
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