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Technologie Alimentaire

  
 
Résultats: Montrant 10 de 132 à l'page 7 de 14
Nom
Titre
Domaine
Document
Unité
Année
Tyrosine concentration as indicator of yogurt quality and ev aluation of yogurt physical-chemical...
Influence of cellulase, pectinase and hemicellulase on the texture of hearts palm...
Citric acid production by Aspergillus niger from “manipueira”, a manioc liquid r...
The use of immobilized Bacillus subtilis and Saccharomyces cerevisiae cells for starch...
Résultats: Montrant 10 de 132 à l'page 7 de 14
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