PRODUCTION OF CHOCOLATE PROBIOTIC DESSERT BASED ON CAMEL MILK USING LACTOCASEIBACILLUS CASEI.
- Published in:
- Carpathian Journal of Food Science & Technology, 2022, v. 14, n. 2, p. 189, doi. 10.34302/crpjfst/2022.14.2.16
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- Publication type:
- Article
Works matching DE "CHOCOLATE desserts"
Results: 9
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2
2022 CDS Officers.
- Published in:
- 2022
- Publication type:
- Interview
3
Consumer Willingness to Pay for Food Products Enriched with Brewers' Spent Grain: A Discrete Choice Experiment.
- Published in:
- Foods, 2024, v. 13, n. 22, p. 3590, doi. 10.3390/foods13223590
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- Article
4
COMMENT.
- Published in:
- Insight: Non-Destructive Testing & Condition Monitoring, 2024, v. 66, n. 1, p. 2
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- Publication type:
- Article
5
SWEET INNOVATIONS, BITTER MARKETS, & A RICH RECOVERY.
- Published in:
- Columbia: The Magazine of Northwest History, 2024, v. 38, n. 4, p. 18
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- Publication type:
- Article
6
Viability of probiotic micro-organism Lactobacillus acidophilus in dairy chocolate dessert and its action against foodborne pathogens.
- Published in:
- Ciência Rural, 2016, v. 46, n. 2, p. 368, doi. 10.1590/0103-8478crerr20131283
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- Publication type:
- Article
7
EFFECT OF ZERO CALORIE DRINKS ON SENSORY-SPECIFIC SATIETY.
- Published in:
- Health Problems of Civilization, 2023, v. 17, n. 2, p. 161, doi. 10.5114/hpc.2023.127590
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- Publication type:
- Article
8
SENSORY, PHYSICO-CHEMICAL, AND FUNCTIONAL PROPERTIES OF LUPIN-BASED CHOCOLATE DESSERT FORMULATIONS PREPARED FROM EGYPTIAN-SWEET WHITE LUPIN SEEDS.
- Published in:
- Zagazig Journal of Agricultural Research, 2022, v. 49, n. 5, p. 637, doi. 10.21608/zjar.2022.269599
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- Article
9
Consumption of cocoa-containing foods and risk of hypertension in French women.
- Published in:
- European Journal of Epidemiology, 2020, v. 35, n. 5, p. 465, doi. 10.1007/s10654-020-00603-w
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- Publication type:
- Article