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protein processing » protein protein (Expand search), grain processing (Expand search)
decrease protein » decreases protein (Expand search), decreased protein (Expand search), increase protein (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 and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
protein processing » protein protein (Expand search), grain processing (Expand search)
decrease protein » decreases protein (Expand search), decreased protein (Expand search), increase protein (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 and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
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“... ao mantenimento da cor apresenta grande potencial. Materiais como a proteína de soro de leite apresentam grande...”
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Master thesis
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Subjects:
“...Protein Processing, Post-Translational...”
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Article
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“... to fraud by the abusive use of protein extensors of the types collagen and soy proteins, used in meat...”
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Article
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“... químicos (cinza, gordura, ácidos gordos, proteína, fibra dietética e pigmentos) foram determinados...”
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Master thesis
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“... value by being a good source of fiber, essential fatty acids and protein. The aim of this study was...”
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Master thesis
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“...), umidade, oxidação lipídica (TBARS), bases nitrogenadas voláteis totais (BNVT), cor CIE L* (luminosidade...”
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Master thesis
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“... químico da proteína e escore químico corrigido pela digestibilidade da proteína – PDCAAS), físico-química...”
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Doctoral thesis
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“... from three cultivars did decrease the formation of paste, moisture, protein, lipid and amylose...”
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Master thesis