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Technologie Alimentaire

  
 
Résultats: Montrant 10 de 87 à l'page 5 de 9
Nom
Titre
Domaine
Document
Unité
Année
Rheological study of ice cream formulations produced with different food stabili...
Synthesis of structured lipids from interesterification reaction of chicken fat and...
Rheological and fisical quimichal evaluation of chocolate filled with a fruit mix...
The effect of culture composition and the implementation of milk on the growth, acidification...
Résultats: Montrant 10 de 87 à l'page 5 de 9
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