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burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
risk processor » risc processor (Expand search), risk processo (Expand search), risk process (Expand search)
decrease risk » decreased risk (Expand search), increase risk (Expand search), decrease in (Expand search)
the decrease » to decrease (Expand search), and decrease (Expand search), _ decrease (Expand search)
decrease at » decrease and (Expand search), decrease in (Expand search), decrease of (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
1
“... reduction in caloric value. Burgers with up to 3.75 g fiber/80 g portion showed the same...”
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Article
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4
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Article
5
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Article
6
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Article
7
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
8
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
9
“...Funding Information: The experimental study was funded by FCT - Fundação para a Ciência...”
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Article
10
“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Doctoral thesis
11
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
12
“... foi aplicado um questionário. Para estimar a ingestão nutricional usou-se o software The Food Processor...”
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Other
13
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
14
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Bachelor thesis
15
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Doctoral thesis
16
“..., ABTS* + Radical, DPPH and FRAP) and antimicrobial. For the burgers was made a 23 factorial design, with...”
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Master thesis
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19
“... dos parâmetros do modelo simplificado de Burgers com o aumento da proporção de α-La e/ou GMP na mistura...”
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Master thesis
20