Showing 1 - 8 results of 8 for search '(( decrease lipid decrease flour processing ) OR ( decrease not decrease AND decrease ))~', query time: 0.85s Refine Results
3
Published 2018
..., 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
Published 2016
... instrumental parameters , but did not affect the sensory attributes of appearance, color , aroma and crispness...
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Master thesis
7
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
8
..., um ótimo índice de qualidade nutricional lipídica, quantidades significativas de cinzas, vitamina...
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Master thesis
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