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), decreases flow (Expand search), decrease or (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
decrease any » decrease and (Expand search), decreases and (Expand search), decreased and (Expand search)
any decrease » and decrease (Expand search), can decrease (Expand search), may 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), decreases flow (Expand search), decrease or (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
decrease any » decrease and (Expand search), decreases and (Expand search), decreased and (Expand search)
any decrease » and decrease (Expand search), can decrease (Expand search), may decrease (Expand search)
1
2
3
4
“...), com 9,2% de umidade, mostrou teores de proteína total de 13,9%, contra 16,2% da farinha integral. O teor de lipídeos...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
5
“..., and soy) on the physicochemical properties and sensory profile. Soy flour alone contributed to most...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
6
“... to the by-product of the fish processing industry. The aim of this study was to evaluate the effect...”
Access document
Access document
Bachelor thesis
7
“... from three cultivars did decrease the formation of paste, moisture, protein, lipid and amylose...”
Access document
Access document
Master thesis
8
“... na redução da oxidação lipídica de óleo de girassol. Os filmes com adição de extrato não exibiram alteração...”
Access document
Access document
Doctoral thesis
9
10
“... lipid oxidation of flour than the natural antioxidants tested. The use of tilápia carcass meal in the...”
Access document
Access document
Doctoral thesis
11
12
“... conducted in order to improve its processing and the use of new materials for partial or total replacement...”
Access document
Access document
Master thesis
13
“..., no que toca à formação de esperdícios, à disponibilidade e ao desempenho. Posteriormente foram analisados...”
Access document
Access document
Master thesis
14
“... use was able to decrease the sodium content in cookies. In particular, the refined melon seed flour...”
Access document
Access document
Bachelor thesis
15
“... in the formulations, decreases lipid content. For microbiological parameters of fish carcass flour and...”
Access document
Access document
Bachelor thesis
16
17
“... in musculoskeletal disorders. However, similar to any type of intervention, SWT needs to be compared to another inert...”
Access document
Access document
Master thesis
18
19
“... and prebiotic properties of the Mandacaru cladode Flour (MF), as well as its technological feasibility...”
Access document
Access document
Doctoral thesis
20
“... production process. Developed by Eliyahu M. Goldratt, TOC proposes that the performance of any system...”
Access document
Access document
Bachelor thesis