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Tecnología de los Alimentos

  
 
Resultados: Listando 10 de 98 en la página 3 de 10
Nombre
Título
Área
Documento
Facultad
Año
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
Evaluation of physical properties and oxidative stability of oleogels as an alternative...
Technological profile of bifidobacteria strains in pure culture and in co-culture...
Performance evaluation of structured oleogels with vegetable waxes as a reduced lipid...
Resultados: Listando 10 de 98 en la página 3 de 10
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