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An unique platform for food science and technology
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0
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721
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April 11, 2024
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Helping out a future Food Science Graduate
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5
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456
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March 25, 2024
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Cake industry
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2
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205
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March 25, 2024
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Wheat flour fortification impact evaluation study
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1
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83
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March 24, 2024
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Texture Improvement of Whole Lion's Mane Fruit Bodies
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3
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177
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March 8, 2024
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Opened Coconut shelf life
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1
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195
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March 7, 2024
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Fry Shortening Reduction Innovation and Bakery Savings
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0
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161
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February 15, 2024
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Microbiological Quality of Soft White Cheese
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0
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1929
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September 30, 2022
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Food safety culture, microbial risk assessment, testing and digitalization
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0
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442
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October 17, 2022
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MicroThermics for small scale thermal processing
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0
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938
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August 31, 2020
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FSTDESK is now on GOOGLE NEWS
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2
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664
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October 18, 2023
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FSTDESK Whatsapp Channel is Available Now
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0
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802
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October 12, 2023
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Olive Oil Phenols
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0
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1867
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November 6, 2019
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Masters degree in Food Science
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2
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752
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September 25, 2023
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What are the new areas of research in Food Science and Technology
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2
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539
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September 24, 2023
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Vegetable waste utilisation as sustainable food products
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2
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569
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June 8, 2023
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Idea for New Food Development
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0
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544
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July 16, 2023
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Shea Butter / oil
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2
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248
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September 22, 2023
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Nutritional labeling
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1
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493
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January 18, 2023
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Alginate crunchy broccoli cubes
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2
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325
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August 28, 2023
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Batory Foods for a Plant Proteins SMARTPOSIUM webinar
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0
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206
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August 16, 2023
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Alternative drying technology for freeze drying
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4
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492
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August 3, 2023
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Biotechnological Processes in Microbial Amylase Production
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0
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1263
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October 1, 2022
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Mango Pickle Puffed
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3
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549
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June 5, 2023
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Whipping cream stability
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6
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464
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June 1, 2023
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Shelf life for wheat flour
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2
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480
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May 7, 2023
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Use of Natural Antimicrobial Agents: A Safe Preservation Approach
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0
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1737
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March 21, 2020
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Seasoning Granules
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5
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567
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April 17, 2023
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High protein shake
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2
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357
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March 20, 2023
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Replacer for sugar (sucrose) in snack seasoning
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15
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2109
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March 12, 2023
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