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foods decreases » loss decreases (Expandir a busca)
decrease foods » decrease food (Expandir a busca), decreases food (Expandir a busca), decreased food (Expandir a busca)
decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
skins decrease » statins decrease (Expandir a busca), soil decrease (Expandir a busca), lesions decrease (Expandir a busca)
decreases of » decreases in (Expandir a busca), decreases _ (Expandir a busca), decreases c (Expandir a busca)
of processes » of process (Expandir a busca), of processing (Expandir a busca), and processes (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 117 para a busca '(( decrease foods decreases of processes ) OR ( decrease toc decrease skins decrease ))*', tempo de busca: 0,72s Refinar Resultados
2
Publicado em 2019
“... processes applied to the final product. The identification and authentication of food have an important role...”
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3
Publicado em 2022
“... due to hypolactasia, promoving the need to consume dairy foods with low content of this carbohydrate...”
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Artigo
4
Publicado em 2016
“...Mushrooms are very perishable foods due to their high susceptibility to moisture loss, changes...”
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5
Publicado em 2022
“... due to hypolactasia, promoving the need to consume dairy foods with low content of this carbohydrate...”
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Artigo
6
Publicado em 2024
“... to attract consumers. Therefore, frying processes in oil promote a reduction in humidity, an increase in oil...”
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Artigo
14
Publicado em 2024
Assuntos: “...FUNCTIONAL FOODS...”
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Dissertação
18
Publicado em 2016
“... the processes of production, distribution and food consumption with guidance from the triangulation...”
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Dissertação
19
Publicado em 2020
“... in a decrease of moisture and fat contents and an increase of protein and ash amount. Moreover, reformulated...”
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Artigo
20
Publicado em 2020
“... reformulation resulted in a decrease of moisture and fat contents and an increase of protein and ash amount...”
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