Buscas alternativas:
flour processing » cloud processing (Expandir a busca), pillar processing (Expandir a busca), stir processing (Expandir a busca)
increase flour » increase your (Expandir a busca), increase blood (Expandir a busca), increase food (Expandir a busca)
decrease rapid » decrease lipid (Expandir a busca), decreased ratio (Expandir a busca), disease rapid (Expandir a busca)
rapid decrease » rapidly decrease (Expandir a busca), rapid increase (Expandir a busca), ratio decrease (Expandir a busca)
decrease urea » decrease treg (Expandir a busca), decrease burden (Expandir a busca), decreases areas (Expandir a busca)
urea decrease » urea increases (Expandir a busca), the decrease (Expandir a busca), or decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and increase » and increases (Expandir a busca), and increased (Expandir a busca)
flour processing » cloud processing (Expandir a busca), pillar processing (Expandir a busca), stir processing (Expandir a busca)
increase flour » increase your (Expandir a busca), increase blood (Expandir a busca), increase food (Expandir a busca)
decrease rapid » decrease lipid (Expandir a busca), decreased ratio (Expandir a busca), disease rapid (Expandir a busca)
rapid decrease » rapidly decrease (Expandir a busca), rapid increase (Expandir a busca), ratio decrease (Expandir a busca)
decrease urea » decrease treg (Expandir a busca), decrease burden (Expandir a busca), decreases areas (Expandir a busca)
urea decrease » urea increases (Expandir a busca), the decrease (Expandir a busca), or decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and increase » and increases (Expandir a busca), and increased (Expandir a busca)
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“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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Artigo
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“... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...”
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“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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“... a linear and gradual increase of humidity (66.16%) and a gradual and linear decrease in the values...”
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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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18
“..., and soy) on the physicochemical properties and sensory profile. Soy flour alone contributed to most...”
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“... containing sugarcane biomass waste or silica flour, submitted to high temperature and pressure cycles using...”
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