Buscas alternativas:
flour processing » cloud processing (Expandir a busca), pillar processing (Expandir a busca), stir processing (Expandir a busca)
decrease flour » decrease food (Expandir a busca), decrease or (Expandir a busca), decreases flow (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease in (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease after (Expandir a busca), decrease with (Expandir a busca)
akt decrease » not decrease (Expandir a busca), any decrease (Expandir a busca), salt decreases (Expandir a busca)
flour processing » cloud processing (Expandir a busca), pillar processing (Expandir a busca), stir processing (Expandir a busca)
decrease flour » decrease food (Expandir a busca), decrease or (Expandir a busca), decreases flow (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease in (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease after (Expandir a busca), decrease with (Expandir a busca)
akt decrease » not decrease (Expandir a busca), any decrease (Expandir a busca), salt decreases (Expandir a busca)
1
“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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2
“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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3
“... in sweet breads produced with the replacement of wheat flour by 0, 3, 6, and 9% yellow sweet potato flour...”
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“... flour doughs enriched with whey and collagen protein hydrolysates. Both hydrolysates influenced...”
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“... processing and utilization of acerola by-products, the objective was to evaluate the physico-chemical...”
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“... by fermenting and cooking manipueira, which is produced from dry cassava flour. For producing the tucupi...”
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9
“... of commercial laying hens, with a decrease in egg production costs. It is an operationally low cost product and...”
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Retenção de carotenoides após moagem de milho biofortificado e durante o armazenamento dos derivados
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“...Processing...”Acessar documento
Dissertação
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“... processing steps or cooking protocols, namely flour proportions, temperature, cooking, and fermentation time...”
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“... containing sugarcane biomass waste or silica flour, submitted to high temperature and pressure cycles using...”
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20
“..., and soy) on the physicochemical properties and sensory profile. Soy flour alone contributed to most...”
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