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flour processing » cloud processing (Expand search), pillar processing (Expand search), stir processing (Expand search)
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
taping decrease » statins decrease (Expand search), training decreases (Expand search), rapidly decrease (Expand search)
decrease flour » decrease food (Expand search), decrease or (Expand search), decreases flow (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
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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“... 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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7
“... processing and utilization of acerola by-products, the objective was to evaluate the physico-chemical...”
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8
“... 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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Master thesis
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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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“..., and soy) on the physicochemical properties and sensory profile. Soy flour alone contributed to most...”
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