Found: 12
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Sensory quality of minerally fortified bread.
- Published in:
- European Food Research & Technology, 2003, v. 216, n. 3, p. 274
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- Article
INFLUENCE OF CHIA GEL ON STARCH THERMAL TRANSITIONS, MEASURED BY DSC DURING THE STORAGE OF CAKES.
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- Journal of Chemical Technology & Metallurgy, 2024, v. 59, n. 4, p. 769, doi. 10.59957/jctm.v59.i4.2024.3
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- Article
SEQUENTIAL IMPLEMENTATION OF ISOELECTRIC PRECIPITATION FOLLOWED BY ULTRAFILTRATION FOR PRODUCTION OF SUNFLOWER PROTEIN ISOLATES.
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- Journal of Chemical Technology & Metallurgy, 2024, v. 59, n. 4, p. 761, doi. 10.59957/jctm.v59.i4.2024.2
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- Article
INFLUENCE OF EDIBLE COATING ON SHELF LIFE AND QUALITY OF SWEET CHERRY.
- Published in:
- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 2, p. 93, doi. 10.34302/crpjfst/2021.13.2.9
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- Article
IMPROVING THE SHELF-LIFE OF THE SWEET CHERRY BY MULTICOMPONENT EDIBLE COATINGS.
- Published in:
- Agricultural Sciences / Agrarni Nauki, 2022, v. 14, n. 33, p. 36, doi. 10.22620/agrisci.2022.33.005
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- Article
NUTRITIONAL VALUE OF LOW IN GLUTEN PUREE OBTAINED FROM RAW MATERIAL - CHESTNUT AND FLOUR - CHESTNUT.
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- New Knowledge Journal of Science / Novo Znanie, 2014, v. 3, n. 1, p. 30
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- Article
BIOCHEMICAL CHARACTERISTICS OF CHESTNUTS.
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- New Knowledge Journal of Science / Novo Znanie, 2014, v. 3, n. 1, p. 34
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- Article
DEVELOPMENT OF A TECHNOLOGY FOR LOW IN GLUTEN CHESTNUT PUREE.
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- New Knowledge Journal of Science / Novo Znanie, 2014, v. 3, n. 1, p. 21
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- Article
CHARACTERIZATION OF THE TEXTURE OF FOOD PRODUCTS.
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- New Knowledge Journal of Science / Novo Znanie, 2013, v. 2, n. 3, p. 111
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- Article
Evaluation of Polyphenols Synthesized in Mature Seeds of Common Bean (Phaseolus vulgaris L.) Advanced Mutant Lines.
- Published in:
- International Journal of Molecular Sciences, 2024, v. 25, n. 11, p. 5638, doi. 10.3390/ijms25115638
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- Article
Green Assessment of Phenolic Acid Composition and Antioxidant Capacity of Advanced Potato Mutant Lines through UPLC-qTOF-MS/MS Quantification.
- Published in:
- Foods, 2023, v. 12, n. 13, p. 2616, doi. 10.3390/foods12132616
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- Article
Physicochemical and sensory properties of a peanut drink.
- Published in:
- Agricultural Engineering International: CIGR Journal, 2012, v. 14, n. 2, p. 49
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- Article