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Tecnología de los Alimentos

  
 
Resultados: Listando 10 de 96 en la página 7 de 10
Nombre
Título
Área
Documento
Facultad
Año
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...
Development of filling formulations for special purpose bonbons with functional ...
Potentialities of succinyl chitosan as emulsifier and lipid fraction substitute on...
Effects of replacing hydrogenated vegetable fat on the structural properties of ...
Restructuring milkfat through blending and interesterification with corn oil
Effect of lactic acid starter and probiotic bacteria association on acidification,...
Development of quinoa (Chenopodium quinoa Willd.) based products with functional...
Development of high oleic sunflower oil oleogel structured with candelilla wax and...
Resultados: Listando 10 de 96 en la página 7 de 10
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