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Tecnología de los Alimentos

  
 
Resultados: Listando 10 de 87 en la página 3 de 9
Nombre
Título
Área
Documento
Facultad
Año
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...
Development and rheological characterization of chocolate fondue special formula...
Development of a frozen dessert associating a cereal bar and a synbiotic ice cream...
Resultados: Listando 10 de 87 en la página 3 de 9
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