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in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
of breads » of bread (Expandir a busca), of breast (Expandir a busca), of breed (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
of breads » of bread (Expandir a busca), of breast (Expandir a busca), of breed (Expandir a busca)
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“... in a significant decrease in blood glucose at 30 min (p=0.003) and 45 min (p=0.004) compared to control bread. The...”
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Artigo
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“... to decrease production time of loaf bread, we proposed the development of a bread with chemical fermentation...”
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Artigo
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“...Food products such as breads, cakes, crackers, meringues, ice creams and several bakery items...”
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Artigo
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“... as potatoes. With this, the objective of the research was to prepare breads with substitution of wheat flour...”
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Dissertação
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“...Baking products, particularly breads, are much appreciated foods by most people, and they are...”
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Dissertação
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“... a decrease in dough resistance to expansion, decreasing the gas retention capacity of the dough due to the...”
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Trabalho de conclusão de curso
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“... a decrease in dough resistance to expansion, decreasing the gas retention capacity of the dough due to the...”
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Trabalho de conclusão de curso
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“... rheological properties. For the fermentation of the dough breads were used lactic acid bacteria Lactobacillus...”
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Dissertação
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“... no significant decrease in BAL and yeast counts in both freeze-dried sourdoughs, however, the number of viable...”
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Trabalho de conclusão de curso
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“... decrease the risk of disease when consumed (ROBERFROID, 2000). Collagen is one of those ingredients that...”
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Dissertação
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