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Publications by Leslaw Juszczak
Hydrocolloids in Forming Properties of Cocoa Syrups
International Journal of Food Properties
Food Science
Related publications
Physical Properties of Food Hydrocolloids
Japan Journal of Food Engineering
Industrial
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Usage of Hydrocolloids in Cereal Technology
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Agricultural
Biological Sciences
Stability of Lemonade Syrups.
Kvasny Prumysl
Physical Properties of Foods and Effect of Water on Them X Hydration and Mechanical Properties of Food Hydrocolloids
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
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Polyphenols in Cocoa and Cocoa Products: Is There a Link Between Antioxidant Properties and Health?
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
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Drug Discovery
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Brewing Sugars and Syrups
Journal of the American Society of Brewing Chemists
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Study of the Physicochemical Properties of Tulobuterol Dry Syrups Using Taste and Smell Sensors
Chemical and Pharmaceutical Bulletin
Medicine
Drug Discovery
Chemistry
Improvement of Gluten‐free Bread and Cake Properties Using Natural Hydrocolloids: A Review
Food Science and Nutrition
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Techno-Functional Properties and in Vitro Bile Acid-Binding Capacities of Tamarillo ( Solanum Betaceum Cav.) Hydrocolloids
Food Chemistry
Medicine
Analytical Chemistry
Food Science
