Search alternatives:
between processing » between professions (Expand search), between process (Expand search), between processes (Expand search)
decrease between » increase between (Expand search), decree between (Expand search), disease between (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease with » decreases with (Expand search), increase with (Expand search), decrease in (Expand search)
with increase » with increased (Expand search), with decrease (Expand search), with increasing (Expand search)
or decrease » of decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
between processing » between professions (Expand search), between process (Expand search), between processes (Expand search)
decrease between » increase between (Expand search), decree between (Expand search), disease between (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease with » decreases with (Expand search), increase with (Expand search), decrease in (Expand search)
with increase » with increased (Expand search), with decrease (Expand search), with increasing (Expand search)
or decrease » of decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
1
2
3
4
5
Subjects:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
Access document
Access document
6
7
8
“... the increase of OFMSW in the mixture, with the maximum experimental value of kM (0.27 d-1) obtained...”
Access document
Access document
9
“... 10.22 g/100 g, with a decrease from 6 to 37% which correlated with a significant increase in the fiber...”
Access document
Access document
Article
10
11
12
“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
Access document
Access document
13
14
15
16
“...Food products such as breads, cakes, crackers, meringues, ice creams and several bakery items...”
Access document
Access document
Article
17
18
19
20