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barana-rangana documents
Technology
Health effects of energy drinks
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Biosensor
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Nutrition and health aspects of chocolate
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Labeling requirements of genetically modified foods
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Effects of freezing on nutritional properties and microbiological quality of meat
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Antimicrobial characteristic of cinnamon ,clove and garlic
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Trans fatty acids
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Rice weevil
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Pulse bettle
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Red flour beetle
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Cigarette beetle
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Metal contamination
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Gluten free bread
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Prevention of foodborne through probiotics
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Why modified food starches are needed
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Novel food packaging methods for meat
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Dietary fiber
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Omega 3 fatty acid for canser privention 1
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Antioxidant activity of chocolates
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Rheological and functional properties of cheese
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Applications of biopreservative methods
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