Tecnología de los Alimentos
Resultados: Listando 10 de 101 en la página 6 de 11
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Título
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Documento
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Año
Synthesis of structured lipids from interesterification reaction of chicken fat and...
Rheological and microscopic evaluation of marshmallow foams
Rheological and fisical quimichal evaluation of chocolate filled with a fruit mix...
Optimization of nisin production in sinthetic media
Evaluation of the interaction between isolated kombucha yeasts and probiotic bac...
Optimization of the hydrolysis biotechnological process of bovine meat
Hydrolysed beef - obtain biotechnology
The effect of culture composition and the implementation of milk on the growth, acidification...
Probiotic and synbiotic petit-suisse: technological features and use of culture dependent...
Use of bacteria from the Lactobacillus casei group in the development of potentially...
Resultados: Listando 10 de 101 en la página 6 de 11
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