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“... quantities in commonly used flours due to the refining process. These flours also reduce gluten consumption...”
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“...Mushrooms are very perishable foods due to their high susceptibility to moisture loss, changes...”
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“...Silage is the most used method for preserving bulky foods. The main nutritional component of these...”
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“... in a decrease of moisture and fat contents and an increase of protein and ash amount. Moreover, reformulated...”
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“... as a functional component in prepared foods and is one of the most important sources of energy for humans. However...”
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“... as a functional component in prepared foods and is one of the most important sources of energy for humans. However...”
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“... reformulation resulted in a decrease of moisture and fat contents and an increase of protein and ash amount...”
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“... concern, and it has been suggested as a target microorganism for the design of thermal processes of fruit...”
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“...). After a period of 129 days on these feeds, the animals were slaughtered and Longissimus thoracis samples...”
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“... that this percentage will reach 3 million individuals in 2050. These demographic changes require...”
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