Showing 1 - 20 results of 558 for search '(( decrease in decrease bread processing ) OR ( decrease urea decrease decrease after ))*', query time: 0.74s Refine Results
1
... (lime-yellow pea (2018)] and velvet bean (2019), N sources (conventional urea and controlled-release...
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Article
5
Published 2018
... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...
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Article
6
Published 2018
... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...
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Article
7
Published 2013
..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...
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8
Published 2020
... a significant increase in saliva flow rate, together with a decrease in total protein concentration, bread odour...
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Article
10
Published 2011
...Ammonia volatilization is an important process of N loss which decreases the use efficiency...
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Article
12
Published 2011
... nitrogenada com ureia perolada e granulada na pré- semeadura do milho em sistema plantio direto...
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Master thesis
13
...The objective of this research was to investigate the combination of glycerol with urea in the diet...
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Doctoral thesis
14
Published 2021
...ABSTRACT Novel fertilizer stabilization technologies are needed to decrease ammonia (NH3-N) losses...
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Article
17
Published 2021
...Novel fertilizer stabilization technologies are needed to decrease ammonia (NH 3 -N) losses and...
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Article
18
... 5.3 L capacity, which were opened after 110 days of ammonization. With the urea dose addition to the bagasse...
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Article
19
... 5.3 L capacity, which were opened after 110 days of ammonization. With the urea dose addition to the bagasse...
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