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Technologie Alimentaire

  
 
Résultats: Montrant 10 de 91 à l'page 3 de 10
Nom
Titre
Domaine
Document
Unité
Année
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
Technological profile of bifidobacteria strains in pure culture and in co-culture...
Performance evaluation of structured oleogels with vegetable waxes as a reduced lipid...
Development and rheological characterization of chocolate fondue special formula...
Résultats: Montrant 10 de 91 à l'page 3 de 10
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