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“... satisfaction. The different levels of hydrated wheat fiber (1 g fiber: 6 g water) were 0, 1.25, 2.5, 3.75 and...”
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“... in food product development is the design of products with enhanced nutritional profile and a sustainable...”
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Master thesis
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“... an acidic in the selective culture medium significantly. Protein based with FOS and inulin added supported...”
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“.... As a consequence, the shelf-life and commercial acceptability of the food products decrease. Currently, one of the...”
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“...Biodegradation is an eco-friendly option for the disposal and recovery of organic waste, including...”
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“... on animal growth and health. Curcumin (100 mg/kg) was added after the extrusion process along with the other...”
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