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  1. 1
    Physicochemical properties and sensory profile of some breeds of rabbits in Algeria

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  2. 2
    Physicochemical, textural, and sensory properties of low-fat beef sausages formulated with Xanthan-Locust bean gum blends

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  3. 3
    Effects of different cooking methods on the proximate composition and physical properties of Brown shrimp (Metapenaeus dobsonii) during cooking and freezing cycle

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  4. 4
    Physicochemical, calorimetric and texture profile characteristics of various gluten-free flours

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  5. 5
    Influence of food hydrocolloids on the structural, textural and chemical characteristics of low-fat banana chips

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  6. 6
    Comparative study of the physicochemical, compositional and functional properties of eight flours obtained from different plant materials found in Colombia
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  7. 7
    Muscle temperature at the point of filleting--Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon

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