Mostrando 1 - 20 resultados de 42 para a busca '(( decrease and decrease bread processing ) OR ( decrease lodging decrease decrease after ))*', tempo de busca: 0,92s Refinar Resultados
2
Publicado em 2018
... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...
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3
Publicado em 2018
... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...
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4
Publicado em 2013
..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...
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6
Publicado em 2020
... a significant increase in saliva flow rate, together with a decrease in total protein concentration, bread odour...
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12
Publicado em 2021
... A. β-carotene improve immunity and decrease of incidence of degenerative diseases. The objective...
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14
Publicado em 2021
... immunity and decrease of incidence of degenerative diseases. The objective of this work was to introduce...
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16
Publicado em 2014
..., a significant decrease of the equilibrium water vapor sorption capacity and water vapor permeability of the...
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18
Publicado em 2012
... in the production of French type bread. Besides the pure flours: wheat flour (F0), babassu flour (FB) and...
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Dissertação
20
... differently. Trinexapac-ethyl and chlormequat chloride induced a more pronounced decrease in TERA 868...
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