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laura-piazza documents
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Les fraises de Lèna
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On the application of chemometrics for the study of acoustic-mechanical properties of crispy bakery products
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Dairy cream response in instrumental texture evaluation processed by multivariate analysis
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Interfacial rheology of soy proteins – High methoxyl pectin films
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Study of structure and flavour release relationships in low moisture bakery products by means of the acoustic–mechanical combined technique and the electronic nose