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Research: New Sweetener from HFCS Reduces Abdominal Fat
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Research: Characterization of Butternut and Beetroot pectin 
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Research: Mineral and Sensory Profile of Brined Olives 
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Research: Survival of probiotic in Ice cream Production and Consumption 
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Research: Cake batter bubble structure and rheology during planetary mixing 
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Research: Environmental factors influencing the efficacy of probiotic bacteria 
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Research; Consumer Perception of Functional Foods with Probiotics 
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Research: Calcium Salt-Inulin Effect on Properties of Wheat Flour
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Research: Determination of Stability of Milk Beverages
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Analysis: Agriculture and Food Production Create 29% of Greenhouse Gas
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Research: Antioxidant and antimicrobial activities of  leafy herbal teas 
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Research: Physicochemical and functional characteristics of lentil starch
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