“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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“..., yellow sweet potato flour has been produced for use in bakery products. This study aimed to evaluate the...”
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“... in sweet breads produced with the replacement of wheat flour by 0, 3, 6, and 9% yellow sweet potato flour...”
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Subjects: “...thermal processing...”
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“... to improve joint stability and decrease pain. This study aimed at evaluating the acute effect of Kinesio...”
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“... pasting properties, the hydrolysates led to a decrease in all parameters, except pasting temperature...”
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“... processing and utilization of acerola by-products, the objective was to evaluate the physico-chemical...”
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“... by fermenting and cooking manipueira, which is produced from dry cassava flour. For producing the tucupi...”
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“... an alternative to decrease environmental impact generated during the elimination of fish processing residues...”
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Subjects: “...Mixed flour...”
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Subjects: “...Flour...”
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Subjects: “...Soy flour...”
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Subjects: “...Grape pomace flour...”
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Subjects: “...Processing...”
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Subjects: “...Rice flour...”
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Subjects: “...pre-gelatinized flour...”
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“... growth, increases in livestock, internal processing, and the development of the flour and flour products...”
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Subjects: “...Waste from the olive oil industry...”
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“... evaluates the replacement of wheat flour by whole perilla at 1, 3 and 5% in white bread processing and its...”
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