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. Identify the key factor affecting texturization processes and study the relationship between food structure and textural characteristics at different scales using spectroscopic, microscopic, rheological
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chosen for an interview with the Selection Committee, should bring or send –for the interview- a certified copy of the degree and/or master, as well as the academic record showing the marks of all subjects
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development. Candidates who have been chosen for an interview with the Selection Committee, should bring or send –for the interview- a certified copy of the degree and/or master, as well as the academic record
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