Technologie Alimentaire
Résultats: Montrant 10 de 101 à l'page 4 de 11
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Performance evaluation of structured oleogels with vegetable waxes as a reduced lipid...
Kombucha as a potential psychobiotic food
Development and rheological characterization of chocolate fondue special formula...
Evolution of fatty acids and texture profile during the maturation of Prato chee...
Development of a frozen dessert associating a cereal bar and a synbiotic ice cream...
Formulation and rheology of mayonnaise emulsions
Nisin production by Lactococcus lactis subsp. lactis' ATCC 11454 utilizing synthetic...
Development of a rice-based synbiotic dessert
Physicochemical and textural properties study of chocolates
Influence of ice cream matrix on the behavior and survival of probiotic strains under...
Résultats: Montrant 10 de 101 à l'page 4 de 11