Search alternatives:
wheat processing » heat processing (Expand search), threat processing (Expand search), meat processing (Expand search)
decrease break » decreases breast (Expand search), decreases areas (Expand search), decrease treg (Expand search)
break decrease » urea decrease (Expand search)
decrease wheat » decreases wheat (Expand search), increase wheat (Expand search), decrease when (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
wheat processing » heat processing (Expand search), threat processing (Expand search), meat processing (Expand search)
decrease break » decreases breast (Expand search), decreases areas (Expand search), decrease treg (Expand search)
break decrease » urea decrease (Expand search)
decrease wheat » decreases wheat (Expand search), increase wheat (Expand search), decrease when (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
1
2
4
“..., the wheat cultivation areas decrease, and prices are rising in Turkey. On the other hand, wheat yield...”
Access document
Access document
Article
5
6
“... product parameters. Thus, the objective of this work was to evaluate the rheological behavior of wheat...”
Access document
Access document
Article
7
“... technological quality and the carotenoids content in sweet breads produced with the replacement of wheat flour...”
Access document
Access document
Article
8
“... in sweet breads produced with the replacement of wheat flour by 0, 3, 6, and 9% yellow sweet potato flour...”
Access document
Access document
Article
9
“... obtained from three distinct cereals, namely wheat, rye and spelt. The cereals were selected on the basis...”
Access document
Access document
10
11
12
13
14
15
16
17
18
“... of a decrease in tensile strength and Young’s Modulus values and an increase in elongation at break. Regarding...”
Access document
Access document
Article
19
“... belongs to the top nine of most allergenic foods, among milk, eggs, shellfish, tree nuts, peanuts, wheat...”
Access document
Access document
20