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Rheological Properties And Decomposition Rates Of Gellan Gum
Rheological Properties And Decomposition Rates Of Gellan Gum

By Dipika More

Book Info
Physical Properties Of Functional Fermented Milk Produced With Exopolysaccharide-Producing Strains Of Streptococcus Thermophilus
Physical Properties Of Functional Fermented Milk Produced With Exopolysaccharide-Producing Strains Of Streptococcus Thermophilus

By Anisha Dhillo

Book Info
Ketogenic Intervention In Depression: A Pilot Study
Ketogenic Intervention In Depression: A Pilot Study

By Prabjit Chawla

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Assessing The Impact Of Metal And Pfas Exposure On Chronic Kidney Disease An Nhanes Data Analysis
Assessing The Impact Of Metal And Pfas Exposure On Chronic Kidney Disease An Nhanes Data Analysis

By Prabjit Lamba

Book Info
Investigating The Effects Of A Ketogenic Diet And Ketone Ester Supplement In Middle-Aged And Advanced Age Mice
Investigating The Effects Of A Ketogenic Diet And Ketone Ester Supplement In Middle-Aged And Advanced Age Mice

By Ranjeet Dutt

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Presence And Distribution Of Alfalfa Weevil And Sitona Species In Alfalfa Fields Grown For Seed In Alberta
Presence And Distribution Of Alfalfa Weevil And Sitona Species In Alfalfa Fields Grown For Seed In Alberta

By Kachai Vohra

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Sc-Co2 Processing: Extraction, Scale-Up And Impregnation Of Essential Oil From Mentha × Piperita
Sc-Co2 Processing: Extraction, Scale-Up And Impregnation Of Essential Oil From Mentha × Piperita

By Murli Vohra

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Beta Glucan Enriched Oat-Wheat Naan - Nutritional, Sensory, And Rheological Evaluation Of Par-Baked Leavened Flatbreads
Beta Glucan Enriched Oat-Wheat Naan - Nutritional, Sensory, And Rheological Evaluation Of Par-Baked Leavened Flatbreads

By Ravish Vohra

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Antioxidant Capacity Of Hydrolyzed Whey Protein In Model Infant Formula Powder
Antioxidant Capacity Of Hydrolyzed Whey Protein In Model Infant Formula Powder

By Ashmita Vohra

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Optimizing Immersive Technology Condition For Measuring Consumer Perception And Acceptance Of Food Products
Optimizing Immersive Technology Condition For Measuring Consumer Perception And Acceptance Of Food Products

By Shefali Vohra

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