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)
decrease faster » decrease after (Expandir a busca), decrease further (Expandir a busca), decreased after (Expandir a busca)
faster decrease » rate decrease (Expandir a busca)
oral processing » oil processing (Expandir a busca), dual processing (Expandir a busca), neural processing (Expandir a busca)
decrease oral » decrease total (Expandir a busca), decrease or (Expandir a busca), increase oral (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain 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)
decrease faster » decrease after (Expandir a busca), decrease further (Expandir a busca), decreased after (Expandir a busca)
faster decrease » rate decrease (Expandir a busca)
oral processing » oil processing (Expandir a busca), dual processing (Expandir a busca), neural processing (Expandir a busca)
decrease oral » decrease total (Expandir a busca), decrease or (Expandir a busca), increase oral (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
1
“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Artigo
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3
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Artigo
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5
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Artigo
6
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Artigo
7
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Artigo
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9
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
10
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Artigo
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12
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
13
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Trabalho de conclusão de curso
14
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Tese
15
“...Considering the demand for fast and easy food preparation, industrial/scientific communities are...”
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Dissertação
18
“... dos parâmetros do modelo simplificado de Burgers com o aumento da proporção de α-La e/ou GMP na mistura...”
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Dissertação
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