Showing 1 - 20 results of 68 for search '(( decrease in decrease burgers decreases ) OR ( decrease their decrease of preprocessing ))*', query time: 0.69s Refine Results
4
Published 2018
... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...
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6
Published 2023
.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...
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Article
7
Published 2020
... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...
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Article
11
by Ramella
Published 2023
... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...
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Doctoral thesis
12
Published 2022
...Increasing the cardinality of categorical variables might decrease the overall performance...
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13
....). During preprocessing, the solids were considered isotropic, linearly elastic, and homogeneous. Initially...
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Article
14
Published 2016
... for at-line sensor development and decrease the time and cost of bioprocess development using Rhizopus...
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Article
15
... beans. As the moisture content decreases, it reduces the absorbed energy and the breaking force and the...
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Article
17
Published 2020
... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...
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Article
18
Published 2024
...Funding Information: The experimental study was funded by FCT - Fundação para a Ciência...
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Article
19
Published 2014
... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...
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Master thesis
20
Published 2005
... work aims to provide a new idea for decrease the encoding time: a classification of image parts based...
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