Showing 1 - 20 results of 88 for search '(( decrease after increase food processing ) OR ( decrease to decrease AND decrease ))~', query time: 0.98s Refine Results
7
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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8
Published 2015
...This work evaluates the influence of the type of surfactant (Tween 20, SDS and DTAB) and processing...
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13
Published 2015
..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...
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