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“... characterization of food pastes made with different contents of baru almonds: P1 (35%); P2 (17.5%); and...”
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Article
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“... carrying capacity (CC) of natural ecosystems for bivalve culture, because of decreases in growth rates and...”
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Article
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“... have been studied for food application, mostly working as texture modifiers and as vehicles...”
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“... impacts to fisheries and to the local food webs. However due to jellyfish properties, they represent...”
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Master thesis
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“... in order to decrease the occurrence of chronic diseases, which are constantly related to an inadequate diet...”
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“... results of microbiological analysis, a final decrease at approximately 1.00 log level was determined...”
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Article
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“... to the film where that was not performed any treatment. As for the water vapor barrier properties of the...”
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Master thesis
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Subjects:
“...Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology...”
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Article
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“... formulation without any decrease in the physical, textural and sensory quality of pogaca....”
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Article
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