Showing 1 - 17 results of 17 for search '(( decrease AND decrease flour processing ) OR ( decrease their decrease during decrease ))~', query time: 0.97s Refine Results
6
Published 2024
... of soils and climates. However, the nutritional quality of this raw material decreases during its...
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Article
7
Published 2010
... fractions generated during processing and may represent between 14% and 60% of total grains. The processing...
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Master thesis
8
Published 2018
... during the shelf-life (p> 0.05) indicating values of 8.51%, 74.84%, 12.61% and 4, 04%, for moisture...
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Doctoral thesis
12
Published 2011
... flour (0, 5, 10 and 15%) by wheat dextrin on the rheological characteristics of the dough was...
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Master thesis
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