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FOOD PRODUCT DEVELOPMENT
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Search Results - FOOD PRODUCT DEVELOPMENT
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Meat
Navy bean
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Gnocchi
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In vitro digestibility
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Nutritional composition
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Projective mapping
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Reformulation
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Spaghetti
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TPA
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Yoghurt
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Physicochemical and Sensory Characterization of Spaghetti With Added Meat and Navy Bean
by
Pereira, Loveena
Published 2015
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Physicochemical and Sensory Characterization of Gnocchi and the Effects of Novel Reformulation on in Vitro Digestibility
by
Liu, Tingting
Published 2014
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Effect of meat addition on microbiological, physicochemical and sensory properties of dairy yoghurt
by
AL Khalaf, Jawad
Published 2015
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Hamid, Nazimah
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Farouk, Mustafa
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Gutierrez-Maddox, Noemi
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