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1

Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate

par Rakin, Marica
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2023)

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2

Identifying consumers' profile and factors associated with the valorization of pulque A traditional fermented beverage in Central Mexico

par Rojas-Rivas, Edgar
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2020)

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3

Defatted wheat germ application Influence on cookies' properties with regard to its particle size and dough moisture content

par Petrović, Jovana
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2017)

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