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17
chromatographic separation at a preparative scale of egg white ovalbumin and its application in the elaboration of yogurt mousse.pdf
CHROMATOGRAPHICSEPARATION PREPARATIVESCALEOF EGG WHITE OVALBUMIN ITSAPPLICATION YOGURTMOUSSEB. PARED
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10
Production of a novel probiotic yogurt by incorporation of L. casei enriched fresh apple pieces, dried raisins and wheat grains.pdf
Production of a novel probiotic yogurt by incorporation of L. casei enriched fresh apple pieces, dried raisins and wheat grains
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16
consumer willingness to pay for catechin-enriched yogurt evidence from a stated choice experiment - moro - 2014 - agribusiness.pdf
consumer willingness to pay for catechin-enriched yogurt evidence from a stated choice experiment - moro - 2014 - agribusiness
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10
Influence of rational and intuitive thinking styles on food choice Preliminary evidence from an eye-tracking study with yogurt labels.pdf
Influence of rational and intuitive thinking styles on food choice Preliminary evidence from an eye-tracking study with yogurt labels
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11
optimization of an organic yogurt based on sensorial, nutritional, and functional perspectives.[2017][food chem][10.1016j.foodchem.2017.04.112].pdf
optimization of an organic yogurt based on sensorial, nutritional, and functional perspectives.[2017][food chem][10.1016j.foodchem.2017.04.112]
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10
consumption of vitamin d-fortified yogurt drink increased leptin and ghrelin levels but reduced leptin to ghrelin ratio in type 2 diabetes patients a.pdf
consumption of vitamin d-fortified yogurt drink increased leptin and ghrelin levels but reduced leptin to ghrelin ratio in type 2 diabetes patients a
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12
physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase.[2017][j food sci techn.pdf
physico-chemical, microstructural and rheological properties of camel-milk yogurt as enhanced by microbial transglutaminase.[2017][j food sci techn
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