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energy processing » sensory processing (Expand search)
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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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“...Background Walking speed is reduced with aging. However, it is not certain whether the reduced...”
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“... Fe diffusion into LSGM via the grain boundaries. Scanning electron microscopy and energy-dispersive...”
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“... steady increase in the use biomass for energy generation in the study region. The three types of forest...”
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“... 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium...”
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