Showing 1 - 15 results of 15 for search '(( decrease l decrease flour processing ) OR ( decrease their decrease on decrease ))~', query time: 0.99s Refine Results
2
Published 2015
... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...
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Article
5
Published 2010
... fractions generated during processing and may represent between 14% and 60% of total grains. The processing...
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Master thesis
11
Published 2011
... flour (0, 5, 10 and 15%) by wheat dextrin on the rheological characteristics of the dough was...
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Master thesis
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