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Publications by Elvira Costell
Sensory Properties and Acceptance of Uruguayan Low-Fat Cheese “Queso Magro”
Dairy Science and Technology
Biochemistry
Food Science
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Sensory Properties and Chemical Composition of Sharri Cheese From Kosovo
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Comparison of Physicochemical and Sensory Properties Between Cholesterol-Removed Gouda Cheese and Gouda Cheese During Ripening
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Gelatin From Bones of Bighead Carp as a Fat Replacer on Physicochemical and Sensory Properties of Low-Fat Mayonnaise
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The Influence of Fat Globule Membrane Material on the Microstructure of Low-Fat Cheddar Cheese
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Relations Between the Sensory Properties and Fat Ingredients of Lipsticks
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Dynamic Oral Processing and Characterisation of Functional Ingredient Enriched Low-Fat Cream Cheese