Showing 1 - 20 results of 29 for search '(( decrease in decrease low decrease ) OR ( decrease AND decrease cooking effects ))~', query time: 1.13s Refine Results
2
Published 2019
... (b*), cooking loss (CL, %), and Warner-Bratzler shear force (WBSF, kg). A principal component (PC) analysis was...
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Article
4
Published 2025
... for instrumental color, thawing and cooking losses, Warner Bratzler shear force, myofibrillar fragmentation index...
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Doctoral thesis
5
... by a decrease in expansion and an increase in hardness by CPP and OF inclusions (P < 0.001). Starch...
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Article
8
Published 2020
... 14 days in vacuum packs at 2 degrees C) on the colour, cooking and thawing losses, texture, and lipid...
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Article
10
... of Se on growth, nutritional status, physiology, and production of broccoli plants, besides the effects of two...
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Doctoral thesis
15
Published 2018
..., moisture content, cooking losses, shear force (SF), hardness, chewiness, adhesiveness and gumminess, when...
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Master thesis
18
...Ayahuasca tea (AYA) is a beverage with psychoactive properties, prepared by the cooking of two...
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Master thesis
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