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foods --- foods --- Colloids --- Colloids --- Emulsions. --- Emulsions --- proteins --- proteins --- Foams --- Foams --- Rheological properties --- Rheological properties --- ice --- ice --- Stabilizers --- Stabilizers --- Macromolecule --- Macromolecule

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Breadmaking --- Breadmaking --- Extraction --- Extraction --- proteins --- proteins --- Gluten --- Gluten --- Flours --- Flours --- technical properties --- technical properties --- Rheological properties --- Rheological properties

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milk --- milk --- Milk fat --- Milk fat --- Heat treatment --- Heat treatment --- chemical structure --- chemical structure --- cell membranes --- cell membranes --- Agglomerating --- Agglomerating --- Casein --- Casein --- Cream --- Cream --- Emulsifying --- Emulsifying --- Rheological properties --- Rheological properties

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Soil pollution --- Soil pollution --- pollutants --- pollutants --- toxicity --- toxicity --- Nematoda --- Nematoda --- life cycle --- life cycle --- Biological analysis --- Biological analysis --- phenotypes --- phenotypes --- Adaptation --- Adaptation --- Rheological properties --- Rheological properties --- Indicator organisms --- Indicator organisms --- Plectus acuminatus --- Heterocephalobus pauciannulatus --- Plectus acuminatus --- Heterocephalobus pauciannulatus

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Tomate --- Tomatoes --- Produit à base de légume --- Vegetable products --- Hydrolyse --- Hydrolysis --- Activité enzymatique --- Enzyme activity --- Pectine --- Pectins --- Propriété rhéologique --- Rheological properties --- Propriété organoleptique --- Organoleptic properties --- Propriété physicochimique --- chemicophysical properties --- Aptitude à la conservation --- Keeping quality --- 664.849 --- 663.813 --- Vegetable pastes, pureés --- Natural fruit and vegetable juices --- Theses --- 663.813 Natural fruit and vegetable juices --- Tomatoes.