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Emulsifying Properties of Food Proteins Conjugated with Glucose or Lactose by Two Methods (Spray-Drying Or Freeze-Drying)

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Formation and characterization of the gas–solid phase in rice cake fermented with Brettanomyces ( ZSM‐001 ) and Lactobacillus ( ZSM‐002 )

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New powder material obtained from spent coffee ground and whey protein; Thermal and morphological analysis

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