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3
Publicado em 2018
“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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4
Publicado em 2018
“... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...”
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5
Publicado em 2000
“...Aiming to identify parameters of popcorn quality decreases, the effects of harvest and shelling...”
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7
Publicado em 1988
“... disabling spasticity in the form of difficulty in walking, lower limb rigidity, spastic contractions of the...”
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9
Publicado em 2010
“... nitrification rate and increase the ammonium absorbed by the plant. This effect reduces the risk of groundwater...”
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16
Publicado em 2018
Assuntos: “...enzyme microorganism; quality attributes....”
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Tese
17
Publicado em 2017
“... technological quality of dry bean grains processing. In this article industrial processing concepts and features...”
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18
Publicado em 2017
“... technological quality of dry bean grains processing. In this article industrial processing concepts and features...”
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