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Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
“... enriched phase. Further increases in the LBG concentration led to a decrease in the gel strength. The...”Access document
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“... of properties. Surface engineering has the potential to improve productivity and further extend the lifetime...”
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Article
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“...The rehydration and ensiling of dry corn grain are processing methods capable to improve the starch...”
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Master thesis
8
“... the level of accuracy and precision of cluster masses measured with the Euclid data processing...”
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Article
9
“... bioproducts and contributing to decrease rivers disposal. The use of these sub-products as substrate together...”
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10
“... is thought to potentially allow to decrease the dose and frequency of drug administration, while reducing the...”
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11
“... alternative to decrease costs and the environmental footprint linked to the use of fertilizers while boosting...”
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Article
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“... in oral food processing led to the hypothesis of an influence of this odour in the sensory perception...”
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Article
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“... 3 µL water droplets on the surface of the textile. In general, contact angles exhibit a significant decrease...”
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16
“..., however, was diminished from 26.4 to 23.6%. A stronger decrease of the protein yield, from 47.8 to 26.4...”
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Article
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“... is also expected (leading to a decrease of bubble diameter, i.e. an increase of the specific bubble area...”
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18
“... develop further than Dlarvae while larvae from control cultures reached the umbonated stage. The effects...”
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19
“... to a decrease in the acidification degree whereas the increase in the alkalinity addition led to the increase...”
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20
“..., 17% lipid, 5% minerals and 0.3% red oxycarotenoids. Further, the biomass was used as an ingredient to feed...”
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