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Food Technology

  
 
Results: Displaying 10 of 93 on page 6 of 10
Name
Title
Area
Document
Colleges
Year
Optimization of the hydrolysis biotechnological process of bovine meat
The effect of culture composition and the implementation of milk on the growth, acidification...
Probiotic and synbiotic petit-suisse: technological features and use of culture dependent...
Use of bacteria from the Lactobacillus casei group in the development of potentially...
Influence of the combination of probiotic cultures on petit-suisse cheese featur...
Fermented milk and adipose visceral tissue - possible slimming effects in obese and...
Rheological Properties of French bread dough added of dietary fiber and product sensorial...
Comparative study of bovine and buffalo matrices in the identification of immuno-modulatory...
Development of structured lipids obtained from milk fat, sunflower oil, and phytosterol...
Results: Displaying 10 of 93 on page 6 of 10
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