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quality properties » stability properties (Expand search)
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (Expand search)
decrease rapidly » disease rapidly (Expand search), decrease lipid (Expand search)
rapidly decrease » rapid decrease (Expand search), rapid increase (Expand search), taping decrease (Expand search)
decrease can » decrease in (Expand search), decrease and (Expand search), decrease at (Expand search)
can decrease » can increase (Expand search), and decrease (Expand search), to decrease (Expand search)
decrease akt » decrease at (Expand search), decrease and (Expand search), decrease after (Expand search)
akt decrease » and decrease (Expand search), not decrease (Expand search), any decrease (Expand search)
quality properties » stability properties (Expand search)
decrease quality » increase quality (Expand search), disease quality (Expand search), database quality (Expand search)
decrease rapidly » disease rapidly (Expand search), decrease lipid (Expand search)
rapidly decrease » rapid decrease (Expand search), rapid increase (Expand search), taping decrease (Expand search)
decrease can » decrease in (Expand search), decrease and (Expand search), decrease at (Expand search)
can decrease » can increase (Expand search), and decrease (Expand search), to decrease (Expand search)
decrease akt » decrease at (Expand search), decrease and (Expand search), decrease after (Expand search)
akt decrease » and decrease (Expand search), not decrease (Expand search), any decrease (Expand search)
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“..., pasteurization involves quality modifications of the final product by losing part of its nutritional value and...”
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“.... These properties must be adapted to meet end consumer requirements, which vary greatly for the different...”
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“... g wheat flour basis) of inulin, polydextrose and maltodextrin on the properties of dough and quality...”
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“... main objective of optimizing the quality of this stream and reducing the costs charged to the refinery...”
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