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Modeling the pressure inactivation of Escherichia coli and Salmonella typhimurium in sapote mamey ( Pouteria sapota (Jacq.) H.E. Moore & Stearn) pulp.
Food Sci Technol Int. 2018 Mar;24(2):117-131. doi: 10.1177/1082013217735472. Epub 2017 Oct 19.
Food Sci Technol Int. 2018.
PMID: 29050495
Mechanical properties of cottage cheese-fortified wheat dough and loaf bread.
Guemes-Vera N, Gonzalez-Victoriano L, Soto-Simental S, Hernandez-Chavez JF, Reyes-Santamaria MI.
Guemes-Vera N, et al. Among authors: reyes santamaria mi.
J Food Sci Technol. 2014 Oct;51(10):2797-802. doi: 10.1007/s13197-012-0746-4. Epub 2012 May 31.
J Food Sci Technol. 2014.
PMID: 25328228
Free PMC article.
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