Found: 9
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French Fries' Color and Frying Process in Relation to Used Plant Oils.
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- Processes, 2023, v. 11, n. 10, p. 2839, doi. 10.3390/pr11102839
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- Article
Plastic Cutlery Alternative: Case Study with Biodegradable Spoons.
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- Foods, 2021, v. 10, n. 7, p. 1612, doi. 10.3390/foods10071612
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- Article
Grape Pomace Valorization: A Systematic Review and Meta-Analysis.
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- Foods, 2020, v. 9, n. 11, p. 1627, doi. 10.3390/foods9111627
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- Article
Medlar Jam Production (Mespilus germanica) with the Use of Sous Vide Method.
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- Processes, 2022, v. 10, n. 8, p. 1584, doi. 10.3390/pr10081584
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- Article
Reused Plant Fried Oil: A Case Study with Home-Made Soaps.
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- Processes, 2021, v. 9, n. 3, p. 529, doi. 10.3390/pr9030529
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- Article
Effect of Grape Seed Flour on the Antioxidant Profile, Textural and Sensory Properties of Waffles.
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- Processes, 2021, v. 9, n. 1, p. 131, doi. 10.3390/pr9010131
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- Article
Physicochemical Characterization of Home-Made Soap from Waste-Used Frying Oils.
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- Processes, 2020, v. 8, n. 10, p. 1219, doi. 10.3390/pr8101219
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- Article
Active Edible Films Fortified with Natural Extracts: Case Study with Fresh-Cut Apple Pieces.
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- Membranes, 2021, v. 11, n. 9, p. 684, doi. 10.3390/membranes11090684
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- Article
Incorporation of Natural Blueberry, Red Grapes and Parsley Extract By-Products into the Production of Chitosan Edible Films.
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- Polymers (20734360), 2021, v. 13, n. 19, p. 3388, doi. 10.3390/polym13193388
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- Article