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Food Technology

  
 
Results: Displaying 10 of 87 on page 5 of 9
Name
Title
Area
Document
Colleges
Year
Rheological study of ice cream formulations produced with different food stabili...
Synthesis of structured lipids from interesterification reaction of chicken fat and...
Rheological and microscopic evaluation of marshmallow foams
Rheological and fisical quimichal evaluation of chocolate filled with a fruit mix...
Optimization of the hydrolysis biotechnological process of bovine meat
The effect of culture composition and the implementation of milk on the growth, acidification...
Results: Displaying 10 of 87 on page 5 of 9
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