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decrease flour » decrease food (Expand search), decrease or (Expand search), decreases flow (Expand search)
flour effect » flood effect (Expand search), filler effect (Expand search), filter effect (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
decrease on » decrease in (Expand search), decrease of (Expand search), decrease or (Expand search)
on decrease » on decreased (Expand search), or decrease (Expand search), of decrease (Expand search)
decrease flour » decrease food (Expand search), decrease or (Expand search), decreases flow (Expand search)
flour effect » flood effect (Expand search), filler effect (Expand search), filter effect (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
decrease on » decrease in (Expand search), decrease of (Expand search), decrease or (Expand search)
on decrease » on decreased (Expand search), or decrease (Expand search), of decrease (Expand search)
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“.... Objective: To evaluate the effect of extruded BRS305 sorghum [Sorghum bicolor (L.) Moench] beverage...”
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Doctoral thesis
2
“... by nettle seed flour and a nettle seed phenolic extract, before, during and after thermal processing (baking...”
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Article
4
“... of Zn biofortified foods on Zn status in humans. (Original Study 1) To evaluate the effect of the consumption...”
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Doctoral thesis
5
“...ObjectiveThe objective of this study was to investigate the effect of bread incorporated with...”
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Article
6
“... to modulate the intestinal function. However, anthocyanin shows a different effect depending on its origin...”
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Doctoral thesis
7
“... effect of vegetable by-products and amaranth flour on the ability of three starters - Streptococcus...”
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Doctoral thesis
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“... sanitized, triturated, dried at 30°C or 45°C or 60°C to produce flour, in three repetitions for each...”
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Master thesis
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“...%), respectively. The high starch content in yam flour (73%) caused a decrease in the level of reducing sugars with...”
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Master thesis
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