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DESARROLLO DE RECETAS DE PAN SIN GLUTEN

Síntesis del estudio realizado para el desarrollo de recetas de pan sin gluten para la panificadora SD-ZB2522 de Panasonic

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Guidelines describing characteristics of Fruit and Vegetable products adapted to the senior population

Optifel project: the partners have developed a specification to food industry, based on the project findings and including information about product development for the elderly. These guidelines include 3 sections: Nutritional guidelines, Functional guidelines and Guidelines for Packaging

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Kitchen appliances and tools for professional cooking

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A Chef's Guide to Gelling, Thickening, and Emulsifying Agents

Understanding how to use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. The guide provides a clear and practical guide for any chef or student who wants to work with these texturing agents. (ISBN 9781466565074)

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El Origen de los Alimentos "La Huerta" Apli 13532

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El Origen de los Alimentos "La Pesca" Apli 13534

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Modern Gastronomy: A to Z

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Microtrucos

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