Buscas alternativas:
wheat processing » heat processing (Expandir a busca), threat processing (Expandir a busca), meat processing (Expandir a busca)
decrease wheat » decreases wheat (Expandir a busca), increase wheat (Expandir a busca), decrease when (Expandir a busca)
decrease rapid » decrease lipid (Expandir a busca), decreased ratio (Expandir a busca), decrease and (Expandir a busca)
rapid decrees » rapid decrease (Expandir a busca), and decrees (Expandir a busca), rapidly decreases (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
decrees that » devices that (Expandir a busca), trees that (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
wheat processing » heat processing (Expandir a busca), threat processing (Expandir a busca), meat processing (Expandir a busca)
decrease wheat » decreases wheat (Expandir a busca), increase wheat (Expandir a busca), decrease when (Expandir a busca)
decrease rapid » decrease lipid (Expandir a busca), decreased ratio (Expandir a busca), decrease and (Expandir a busca)
rapid decrees » rapid decrease (Expandir a busca), and decrees (Expandir a busca), rapidly decreases (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
decrees that » devices that (Expandir a busca), trees that (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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“..., the wheat cultivation areas decrease, and prices are rising in Turkey. On the other hand, wheat yield...”
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Artigo
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“... product parameters. Thus, the objective of this work was to evaluate the rheological behavior of wheat...”
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Artigo
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“... technological quality and the carotenoids content in sweet breads produced with the replacement of wheat flour...”
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Artigo
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“... in sweet breads produced with the replacement of wheat flour by 0, 3, 6, and 9% yellow sweet potato flour...”
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Artigo
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“...: Results showed that, among the three flours, wheat presented the highest falling number (350), which...”
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“... its stability after fish digestion or processing. Results showed that parvalbumin represents a higher...”
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“... commercialization, due to its high perishability, and through its processing, where there is generation of residues...”
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Dissertação