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Food Technology

  
 
Results: Displaying 10 of 91 on page 3 of 10
Name
Title
Area
Document
Colleges
Year
Synthesis of structured lipids obtain from interesterification reaction of medium...
Evaluation of the effect of milk supplementation with casein hydrolyzate, whey protein...
Effect of milk supplementation with casein hydrolyzate and concentrated whey protein...
Rheological and physico-chemical evaluation of chocolates and chocolate drinks
Structural changes of bakery products by thermal and biochemical treatments
Technological profile of bifidobacteria strains in pure culture and in co-culture...
Performance evaluation of structured oleogels with vegetable waxes as a reduced lipid...
Development and rheological characterization of chocolate fondue special formula...
Results: Displaying 10 of 91 on page 3 of 10
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