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Improving chestnut physicochemical properties through fermentation – Development of chestnut Amazake
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“...fermented foods...”Access document
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“... functional foods using emulsified resveratrol, assessing the impact of resveratrol addition and its consumer...”
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“... através da análise do perfil de textura (TPA) e do perfil de ácidos graxos. Os modelos matemáticos de GAB...”
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Master thesis
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