Buscas alternativas:
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
starch processing » speech processing (Expandir a busca), batch processing (Expandir a busca), search process (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease starch » disease starch (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
starch processing » speech processing (Expandir a busca), batch processing (Expandir a busca), search process (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease starch » disease starch (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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“... replacing meat and fat in beef burgers on technological characteristics, sensory acceptance and hunger...”
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Assuntos:
“...hydrocyanic acid, starch, cyanogenic compounds, linamarin...”
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“... resistant starch content, even with a decrease in the content after this processing; they also showed more...”
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“... starch depolymerization causing loss of recrystallization capacity. Processing under low moisture content...”
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“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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“...Abstract Native cassava starch was gelatinized under different pretreatment conditions (preheating...”
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“...AbstractNative cassava starch was gelatinized under different pretreatment conditions (preheating...”
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“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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“...The modification of native arrowroot starch (NAS) properties by thermally assisted high hydrostatic...”
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