Showing 1 - 20 results of 81 for search '(( decrease burden decrease food decrease ) OR ( decrease after decrease flour processing ))*', query time: 0.80s Refine Results
1
Published 2015
... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...
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Article
2
Published 2018
... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...
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3
Published 2018
... after the fifth day, with a decrease in intensity of the orange color. The β-carotene content was 0.1656...
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7
Published 2021
...Food availability is an important limiting factor in nature. The effects of food availability...
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Master thesis
9
Published 2024
... Nutritional Status of Children under 5 years in Bulgaria [NUTRICHILD], 2007) and the European Food Safety...
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10
Published 2020
... biomagnification of mercury (Hg) in a Southern Ocean (SO) food web, and to evaluate the effect of organism size and...
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12
Published 2011
... by fermenting and cooking manipueira, which is produced from dry cassava flour. For producing the tucupi...
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