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1دورية أكاديمية
المصدر: Brazilian Journal of Food Technology. January 2020 23
مصطلحات موضوعية: Gummy candies, Gelling agents, Dairy products, Texture, Dulce de leche, Pecan oil
وصف الملف: text/html
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2دورية أكاديمية
مصطلحات موضوعية: DAIRY PRODUCTS, DULCE DE LECHE, GELLING AGENTS, GUMMY CANDIES, PECAN OIL, TEXTURE, https://purl.org/becyt/ford/2.11Test, https://purl.org/becyt/ford/2Test
وصف الملف: application/pdf
العلاقة: info:eu-repo/semantics/altIdentifier/url/https://bit.ly/3DTpEOHTest; http://hdl.handle.net/11336/147298Test; Ranalli, Natalia; Adornato, Luz; Califano, Alicia Noemi; Andres, Silvina Cecilia; Impact of processing conditions and gelling agent on physical and sensorial properties of pecan oil-dulce de leche gummy candies; Instituto de Tecnología de Alimentos; Brazilian Journal Of Food Technology; 23; 2020; 1-11; CONICET Digital; CONICET