Search alternatives:
flour processing » cloud processing (Expand search), pillar processing (Expand search), stir processing (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 at » decrease akt (Expand search), decrease in (Expand search), decrease of (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), not decrease (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
flour processing » cloud processing (Expand search), pillar processing (Expand search), stir processing (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 at » decrease akt (Expand search), decrease in (Expand search), decrease of (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), not decrease (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
1
3
4
5
“... containing sugarcane biomass waste or silica flour, submitted to high temperature and pressure cycles using...”
Access document
Access document
Article
6
7
8
“... to varietal differences, environmental variations, handling, processing and storage. Broken grains of rice are...”
Access document
Access document
Master thesis
9
10
11
“..., protein, lipids and minerals, respectively. Flour colorimetry was not influenced by treatments or time...”
Access document
Access document
Doctoral thesis
12
13
14
15
16
“... flour (0, 5, 10 and 15%) by wheat dextrin on the rheological characteristics of the dough was...”
Access document
Access document
Master thesis
17
18
19
20