Showing 1 - 20 results of 514 for search '(( decrease in decrease flour processing ) OR ( decrease akt decrease decrease after ))*', query time: 0.79s Refine Results
1
Published 2016
... this alteration are not fully understood. Therefore, in this study, we aimed to evaluate the Akt serine...
Access document (1)
Access document (2)
Article
2
... glucose transporter type 4 (GLUT4) expression, decreased protein kinase B (Akt) phosphorylation, and...
Access document (1)
Access document (2)
Article
4
Published 2018
... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...
Access document
Article
5
Published 2018
... after the fifth day, with a decrease in intensity of the orange color. The β-carotene content was 0.1656...
Access document
Article
6
Published 2015
... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...
Access document
Article
8
Published 2019
... processing and utilization of acerola by-products, the objective was to evaluate the physico-chemical...
Access document
11
Published 2020
... flour doughs enriched with whey and collagen protein hydrolysates. Both hydrolysates influenced...
Access document
Article
14
Published 2019
... an alternative to decrease environmental impact generated during the elimination of fish processing residues...
Access document
Article
Export CSV Export RIS