Buscas alternativas:
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
flour processing » cloud processing (Expandir a busca), pillar processing (Expandir a busca), stir processing (Expandir a busca)
decrease flour » decrease food (Expandir a busca), decreases flow (Expandir a busca), decrease or (Expandir a busca)
decreases on » decreases in (Expandir a busca), decreases of (Expandir a busca), decreases bone (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), or decrease (Expandir a busca)
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
flour processing » cloud processing (Expandir a busca), pillar processing (Expandir a busca), stir processing (Expandir a busca)
decrease flour » decrease food (Expandir a busca), decreases flow (Expandir a busca), decrease or (Expandir a busca)
decreases on » decreases in (Expandir a busca), decreases of (Expandir a busca), decreases bone (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), or decrease (Expandir a busca)
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“... reduction in caloric value. Burgers with up to 3.75 g fiber/80 g portion showed the same...”
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Artigo
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“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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“..., yellow sweet potato flour has been produced for use in bakery products. This study aimed to evaluate the...”
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“... in sweet breads produced with the replacement of wheat flour by 0, 3, 6, and 9% yellow sweet potato flour...”
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“... pasting properties, the hydrolysates led to a decrease in all parameters, except pasting temperature...”
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“... processing and utilization of acerola by-products, the objective was to evaluate the physico-chemical...”
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“... by fermenting and cooking manipueira, which is produced from dry cassava flour. For producing the tucupi...”
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“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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“... an alternative to decrease environmental impact generated during the elimination of fish processing residues...”
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Retenção de carotenoides após moagem de milho biofortificado e durante o armazenamento dos derivados
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“...Processing...”Acessar documento
Dissertação
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