Search alternatives:
flour processing » cloud processing (Expand search), pillar processing (Expand search), stir processing (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease flour » decrease food (Expand search), decrease or (Expand search), decreases flow (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
flour processing » cloud processing (Expand search), pillar processing (Expand search), stir processing (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease flour » decrease food (Expand search), decrease or (Expand search), decreases flow (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
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“..., protein, lipids and minerals, respectively. Flour colorimetry was not influenced by treatments or time...”
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Doctoral thesis
4
“... conducted in order to improve its processing and the use of new materials for partial or total replacement...”
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Master thesis
5
“... os índices de cinzas, fibras, lipídeos, apresentou também coloração escura, quando comparada a farinhas...”
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Master thesis
6
“... instrumental parameters , but did not affect the sensory attributes of appearance, color , aroma and crispness...”
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Master thesis
7
“... flour (0, 5, 10 and 15%) by wheat dextrin on the rheological characteristics of the dough was...”
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Master thesis
8
“..., um ótimo índice de qualidade nutricional lipídica, quantidades significativas de cinzas, vitamina...”
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Master thesis