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Rhizopus oligosporus --- Fermentation --- État physique --- physical states --- Protéine --- proteins --- Hydrolyse --- Hydrolysis --- Soja --- Soybeans --- Digestibilité --- Digestibility --- 664.8.039.7 --- 664.849 --- Preservation by biological processes. Preservation by fermentation --- Vegetable pastes, pureés --- Theses --- 664.8.039.7 Preservation by biological processes. Preservation by fermentation --- Soybeans. --- Ssf
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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.
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