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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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“... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...”
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“... Fe diffusion into LSGM via the grain boundaries. Scanning electron microscopy and energy-dispersive...”
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“... de hidrólise dos dois ensaios realizados a 45 °C diminuíram significativamente (0.14 g/l/h at 50°C and 0.10...”
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“...) cholesterol, apolipoprotein (Apo) B, and triglycerides and to increase levels of high-density lipoprotein (HDL...”
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“... ferrite decreases after each subsequent processing step, namely the two hot-rolling passes and the...”
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“... operation period, indicating progress in the processing and treatment of biomass for energy generation....”
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