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Food Engineering Science

  
 
Results: Displaying 10 of 205 on page 3 of 21
Name
Title
Area
Document
Colleges
Year
Incorporation of natural active compounds into polymer matrices for oral release...
Sausage with addition of wheat fiber: technological characteristics, sensory acceptance...
Buriti oil (Mauritia flexuosa L.) in nanoemulsions: production by low energy method,...
Effects of addition of lactic acid bacteria and residue of beer alcoholic fermentation...
Evaluation of the efficiency of lactic acid bacteria for the decontamination of aflatoxin...
Controlling the baking parameters (time, temperature, humidity) may allow the improvement...
Continuous treatment of aqueous phase of hydrothermal liquefaction of Spirulina in...
Effect of addition of pretreated sugarcane fibers in methane production from the...
Training of good milking practices and occurrence of pathogens causing contagious...
Results: Displaying 10 of 205 on page 3 of 21
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