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Food Technology

  
 
Results: Displaying 10 of 87 on page 3 of 9
Name
Title
Area
Document
Colleges
Year
Evaluation of the effect of milk supplementation with casein hydrolyzate, whey protein...
Effect of milk supplementation with casein hydrolyzate and concentrated whey protein...
Rheological and physico-chemical evaluation of chocolates and chocolate drinks
Structural changes of bakery products by thermal and biochemical treatments
Technological profile of bifidobacteria strains in pure culture and in co-culture...
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...
Results: Displaying 10 of 87 on page 3 of 9
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