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Control de alimentos
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Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products
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Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products
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The effects of green tea extract on soy bread physical properties and total phenolic content
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Improving the quality of gluten free products
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Development of a suitable baking product for being consumed by people with coeliac disease
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Estudio experimental para la elaboracin̤ de galletas tipo cookie con adicin̤ de fibra de pulpa de madera pretratada con perx̤ido de hidrg̤eno alcalino
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Estudio experimental para la elaboracin̤ de galletas tipo cookie con adicin̤ de fibra de pulpa de madera pretratada con perx̤ido de hidrg̤eno alcalino
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Usos alternativos de la harina de cebada en la industria de panificacin̤ , desarrollo de nuevos productos
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Development of organic breads and confectionery
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Institution
VirtualPro
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Agriculture and Food Development Authority (TEAGASC)
2
Gallagher Eimear
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Arendt Elke
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Ashgar Ali
1
Butler Francis
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Cerro Ruiz Manuel
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Departamento de Ingeniera̕ y Ciencia de los Alimentos, Universidad del Valle de Guatemala (UVG)
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Facultad de Salud Pb͠lica y Nutricin̤, Universidad Autn̤oma de Nuevo Len̤
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Gormley Ronan
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Hussain Shahzad
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Kaen Denise
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Larrea Cšpedes Miguel ℓngel
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McCarthy Denise
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Mr̀quez Ela̕s Ana Karina
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Muhammad Anjum Faqir
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Romǹ Gutiřrez Alma Delia
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Salazar Castro Guillermo
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Somboonvechakarn Chanun
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Specher Sierra Mara̕ Andrea
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Tariq Muhammad Waseem
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The Ohio State University (OSU)
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The Scientific & Technological Research Council of Turkey (Tϋbitak)
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Universidad Nacional Jorge Basadre Grohmann (UNJGB)
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