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Carbohydrates
Food processing
Amorphous sugars
2
Carbohydrate compositions
2
Carbohydrate polymers
2
Chemical compositions
2
Crystallization
2
Dehydration
2
Dehydroprotectants
2
Dehyroprotectants
2
Environmental factors
2
Enzymes
2
Fibers
2
Food additives
2
Food processing industry
2
Fruits and vegetables
2
Lipids
2
Molecular weight
2
Oxidation
2
Physiological properties
2
Physiology
2
Plants (botany)
2
Polymers
2
Product quality
2
Structure
2
Sugar crystallization
2
Supercooling
2
Sustainable development
2
Technological properties
2
Vegetables
2
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2por Gerschenson, Lía Noemí, Rojas, Ana María Luisa, Fissore, Eliana Noemí, Latorre, María Emilia
Publicado 2011 -
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