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Food Engineering Science

  
 
Results: Displaying 10 of 175 on page 17 of 18
Name
Title
Area
Document
Colleges
Year
Use of vinification byproducts of Bordo grape (Vitis labrusca) to obtain pigments...
Development methodology for ultra high performance liquid chromatography for histamine...
A methodological approach to quantify the cognitive effects in sensorial analysis...
Oral disintegration films produced by tape casting - perspective for delivery of...
Development and characterization of polymer matrices as a vehicle for active components...
Minimization of residues of soluble coffee processing by reuse of spent coffee grounds...
Production of food powders enriched with quercetin-loaded lyophilized liposomes
Dispersions of liposomes encapsulating beta-carotene: characterization, physico-chemical...
Action of pulsed magnetic field on the properties of sugarcane juice during stor...
The use of ricotta cheese whey in the formulation of a hydroelectrolytic supplem...
Results: Displaying 10 of 175 on page 17 of 18
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