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101by Márcia Cristina Teixeira Ribeiro Vidigal, Valéria Paula Rodrigues Minim, Afonso Mota Ramos, Elaine Berger Ceresino, Mayra Darliane Martins Silva Diniz, Geany Peruch Camilloto, Luis Antonio Minim“...) on the texture of fat-free dairy desserts. The correlation between instrumental and sensory measurements was also...”
Published 2012-06-01
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102by Gabriella Tamasi, Alessio Pardini, Claudia Bonechi, Alessandro Donati, Mario Casolaro, Gemma Leone, Marco Consumi, Renzo Cini, Agnese Magnani, Claudio RossiSubjects: “...dessert wine...”
Published 2018-11-01
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105by Evelina Höglund, Susanne Ekman, Gunnel Stuhr-Olsson, Christina Lundgren, Berit Albinsson, Michael Signäs, Christina Karlsson, Elisabet Rothenberg, Karin Wendin“... with complementary desserts and protein and energy-enriched products was evaluated using triangle tests, hedonic...”
Published 2018-10-01
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106“... : Range; Gap; CV to find out if the Bordeaux dessert wines’ prices which we collected from Wine-Search.com...”
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107by MacDonald, Kinsey Elizabeth“...<p> Commercial vanilla ice cream and other frozen desserts from the United States were analyzed...”
Published 2019
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108by Emma Mani-López, Enrique Jiménez-Hernández, Enrique Palou, Aurelio López-MaloSubjects: “...Gelatine dessert...”
Published 2017-11-01
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110“... of functional product “Dessert from topinambur” and the probability and reasons for the occurrence...”
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113“... sugar-sweetened beverages, snacks and desserts between children and their mothers, explore free suger...”
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114“... to embrace a business dream, It's to open a coffee shop, or is to open a dessert shop, but if a special...”
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115“... process for the production of a new type of functional product "Dessert from Jerusalem artichoke...”
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116“... groups of Indonesian dessert and cooking banana cultivars namely Berlin (AA/dessert), Barangan (AAA...”
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118by Marcelo Nunes de Jesús, Ana Beatriz Zanqui, Patrícia Valderrama, Augusto Tanamati, Swami Arêa Maruyama, Nilson Evelázio de Souza, Makoto Matsushita“... desserts made with fresh (F) or spray-dried (SD) egg products. The sensory analysis results for confections...”
Published 2013-09-01
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