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High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt
by
Penna, A.L.B.
,
Subbarao-Gurram
,
Barbosa-Cánovas, G.V.
Published in
Food research international
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Mechanical properties of biorenewable fiber/plastic composites
by
Julson, James L.
,
Subbarao, Gurram
,
Stokke, D. D.
,
Gieselman, Heath H.
,
Muthukumarappan, K.
Published in
Journal of applied polymer science
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Yield, composition and rheological characteristics of cheddar cheese made with high pressure processed milk
by
San Martín-González, M.F.
,
Rodríguez, J.J.
,
Gurram, Subbarao
,
Clark, S.
,
Swanson, B.G.
,
Barbosa-Cánovas, G.V.
Published in
Food science & technology
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High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt: Physical properties VII - Food structure and functionality
by
PENNA, A. L. B
,
SUBBARAO-GURRAM
,
BARBOSA-CANOVAS, G. V
Published in
Food research international
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EFFECT OF HIGH HYDROSTATIC PRESSURE PROCESSING ON RHEOLOGICAL AND TEXTURAL PROPERTIES OF PROBIOTIC LOW-FAT YOGURT FERMENTED BY DIFFERENT STARTER CULTURES
by
PENNA, A.L.B
,
GURRAM, SUBBARAO
,
BARBOSA-CÁNOVAS, G.V
Published in
Journal of food process engineering
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