Mostrando 1 - 5 resultados de 5 para a busca '(( decrease and decrease whey processing ) OR ( decrease during increased to decrease ))~', tempo de busca: 0,91s Refinar Resultados
1
Publicado em 2004
... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...
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Artigo
5
Publicado em 2011
..., intermediate and strong were used for this purpose. Dough stability increased upon addition of wheat dextrin...
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Dissertação
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