Search Results - (( decrease acid decrease flour processing ) OR ( decrease to decrease decrease after ))~

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1

Lentil flour formulations to develop new snack-type products by extrusion processing: phytochemicals and antioxidant capacity

by Morales, Patricia

Published 2015

“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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Article

2

Efeitos bioquímicos e metabólicos da administração de farinha do bagaço de uvas em modelo animal de Diabetes Mellitus tipo 2

by Piccoli, Raphaela Cassol

Published 2023

Subjects: “...Grape pomace flour...”
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Master thesis

3

Secagem de iogurte por atomização ou liofilização: efeitos sobre viabilidade microbiana e características físicas, químicas e sensoriais

by Santos, Geânderson dos

Published 2017

Subjects: “...Lactic acid Bacteria...”
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Doctoral thesis

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