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Production and characterization of soft Sardaigne‐type cheese by using almond gum as a functional additive.
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- Food Science & Nutrition, 2021, v. 9, n. 4, p. 2032, doi. 10.1002/fsn3.2170
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- Article
Enzymatic transesterification of palm stearin and olein blends to produce zero-trans margarine fat.
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- BMC Biotechnology, 2012, v. 12, n. 1, p. 48, doi. 10.1186/1472-6750-12-48
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- Article
Water-Soluble Polysaccharides from Ephedra alata Stems: Structural Characterization, Functional Properties, and Antioxidant Activity.
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- Molecules, 2020, v. 25, n. 9, p. 2210, doi. 10.3390/molecules25092210
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- Article