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Measuring proteins of cheese!
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2
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February 23, 2020
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Tannin content
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3
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February 22, 2020
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Brine Injection
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1
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February 21, 2020
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FSSAI Issues Directions on Packaging of Drinking Water and Migration Limits of Antimony and DEHP
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1
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February 20, 2020
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Professional Cv
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3
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February 20, 2020
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Functional fruits and vegetables:
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1
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February 9, 2020
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Introduction of Moringa Mix Nut energy Bar
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3
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February 19, 2020
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Antiinflammatory Pickle
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2
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February 19, 2020
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Proximate analysis of curcuma aromatics
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2
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February 19, 2020
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Laboratory methods
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1
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February 18, 2020
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Pectin Origin
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1
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February 18, 2020
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Meal replacement production
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1
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February 18, 2020
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Tomato Egg Reaction?
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4
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February 18, 2020
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Amino Acid Taste properties
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4
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February 17, 2020
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Prepare yogurt from soya milk
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5
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February 17, 2020
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A compound less known - Tyramine
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1
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February 17, 2020
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How to make extract?
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2
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February 17, 2020
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Final year project
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3
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February 17, 2020
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Water processing
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2
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July 17, 2019
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Soy as a Functional Food
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1
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February 15, 2020
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Kinetic Modeling of 1‐G Ethanol Fermentations
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1
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February 15, 2020
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How Much Caffeine in Coffee Cup? Effects of Processing Operations, Extraction Methods and Variables
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1
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February 15, 2020
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Food Safety – Problems and Solutions
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1
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February 15, 2020
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FSSC 22000 V5 and ISO 22000:2018 BluePrint (e-book live meeting)
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70
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February 15, 2020
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Live Meeting : FSSC 22000 V5, ISO 22000:2018 and Food Safety
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5
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February 15, 2020
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What is the differences and relations between viscosity and yield value?
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2
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February 23, 2020
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Implication of Novel Coronavirus (2019-nCoV) on Food Processing
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6
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February 12, 2020
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Recent development in food science and engineering
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3
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February 11, 2020
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What is the possible utilization of the "seeds" of the fruit of Amlok or Date-plum (Diospyros Lotus)?
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4
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February 11, 2020
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A Research Topic
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2
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February 11, 2020
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