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Showing 1 - 11 results of 11 for search '(( decrease or decrease whey processing ) OR ( decrease in decrease with increase ))~', query time: 1.02s Refine Results
1
Published 2004
“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
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Article
5
Published 2008
“... of inhibitory activity includes almost all Gram-positive, Gram-negative and spoilage bacteria. With several...”
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11
Published 2011
“... negatively affected due to dextrin. There was significant increase in the width of the biscuits with...”
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Master thesis
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