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Food Technology

  
 
Results: Displaying 7 of 87 on page 9 of 9
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Name
Title
Area
Document
Colleges
Year
Structural behavior of ice creams formulations varying the fat base
Technological development of Bacillus coagulans BVB5 as potential probiotic stra...
Partial substitution of wheat flour by amaranth (Amaranthus cruentus L.), quinoa...
Effect of the addition of cultures over the microbial profile and the survival of...
Impact of the incorporation of probiotic strains and fruit by-products in fermented...
Development of synbiotic caprine petit-suisse cheese with açai (Euterpe oleracea...
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Results: Displaying 7 of 87 on page 9 of 9
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