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Food Technology

  
 
Results: Displaying 10 of 87 on page 6 of 9
Name
Title
Area
Document
Colleges
Year
Probiotic and synbiotic petit-suisse: technological features and use of culture dependent...
Use of bacteria from the Lactobacillus casei group in the development of potentially...
Influence of the combination of probiotic cultures on petit-suisse cheese featur...
Fermented milk and adipose visceral tissue - possible slimming effects in obese and...
Rheological Properties of French bread dough added of dietary fiber and product sensorial...
Comparative study of bovine and buffalo matrices in the identification of immuno-modulatory...
Development of structured lipids obtained from milk fat, sunflower oil, and phytosterol...
Development of filling formulations for special purpose bonbons with functional ...
Potentialities of succinyl chitosan as emulsifier and lipid fraction substitute on...
Effects of replacing hydrogenated vegetable fat on the structural properties of ...
Results: Displaying 10 of 87 on page 6 of 9
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