Tecnología de los Alimentos
Resultados: Listando 10 de 101 en la página 3 de 11
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Development of synbiotic açaí (Euterpe oleracea Mart.) ice cream with Lactobacillus...
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
RHEOLOGY OF LOW CAL BREAD AND CHANGES DURING STORAGE
Influence of oil type on the oleogels physical properties
Evaluation of physical properties and oxidative stability of oleogels as an alternative...
Technological profile of bifidobacteria strains in pure culture and in co-culture...
Resultados: Listando 10 de 101 en la página 3 de 11
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