Search alternatives:
starch processing » speech processing (Expand search), batch processing (Expand search), search process (Expand search)
decrease starch » disease starch (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease limb » decrease lipid (Expand search), decrease liver (Expand search), decrease in (Expand search)
limb decrease » will decrease (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)
starch processing » speech processing (Expand search), batch processing (Expand search), search process (Expand search)
decrease starch » disease starch (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease limb » decrease lipid (Expand search), decrease liver (Expand search), decrease in (Expand search)
limb decrease » will decrease (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)
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“... starch depolymerization causing loss of recrystallization capacity. Processing under low moisture content...”
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Article
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“...The modification of native arrowroot starch (NAS) properties by thermally assisted high hydrostatic...”
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Article
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“... taste, nutritional values and the wide possibility of industrial processing. However, they have a short...”
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“...The rehydration and ensiling of dry corn grain are processing methods capable to improve the starch...”
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Master thesis
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“... killer cell tumors, as an acrylamide reduction agent in starch-rich foods cooked at high temperatures...”
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