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  1. 1
    Incorporating an upcycled orange fibre on flan formulation Impact on sensory properties

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  2. 2
    Effects of fat level, prebiotics, and production methods on the quality and shelf life of synbiotic kefir from Buffalo milk

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  3. 3
    Effect of inulin-type fructans and galactooligosaccharides on cultures of Lactobacillus strains isolated in Algeria from camel's milk and human colostrum

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  4. 4
    Comparative study of the synbiotic effect of inulin and fructooligosaccharide with probiotics with regard to the various properties of fermented soy milk

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  5. 5
    Applications of prebiotics in food industry A review

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  6. 6
    Development of fat-reduced sausages Influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins

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  7. 7
    Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology

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  8. 8
    Short photoperiods induce fructan accumulation and tuberous root development in Dahlia seedlings
    par Legnani, Garry
    Publié dans: The New phytologist (2001)

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  9. 9
    The metabolism of fructans in roots of Cichorium intybus during growth, storage and forcing
    par VAN DEN Ende, Wim
    Publié dans: The New phytologist (1996)

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