Imen Mahmoudi
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Formulation of the Aloe vera gel cake: Impact on the physicochemical, rheological, sensory quality and antioxidant activity of the cake
Formulación de la torta de gel de Aloe vera: Impacto en la calidad fisicoquímica, reológica y sensorial y en la actividad antioxidante de la torta (Spanish Edition)
Formulação do bolo de gel de Aloe vera: Impacto sobre a qualidade físico-química, reológica e sensorial e atividade antioxidante do bolo (Portuguese Edition)
Formulierung des Kuchens mit Aloe-vera-Gel: Auswirkungen auf die physikalisch-chemische, rheologische und sensorische Qualität sowie die antioxidative Aktivität von Cake (German Edition)
Formulazione del formaggio "Saint-Paulin" con probiotici: Formaggio probiotico (Italian Edition)
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