Showing 1 - 16 results of 16 for search '(( decrease lodging decrease decrease processes ) OR ( functional bread decrease decrease after ))*', query time: 1.09s Refine Results
2
Published 2015
... samples were taken immediately before (0) and 15, 30, 45, 60, 90 and 120 min. after the bread intake. The...
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8
... propagation, the freeze-dried sourdoughs and the bread were evaluated 0, 30 and 60 days after lyophilization...
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Bachelor thesis
10
.../g for Lb83. Metabolic activity led to a decrease in available sugars and the production of organic acids such as lactic...
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Bachelor thesis
11
... monitored before and after a single application of the insecticide acetamiprid (40 g a.i./ha). Colony health...
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Article
12
Published 2019
... effect of the use of wheat malt flour on the technological and functional properties of pasta and pan...
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Master thesis
13
Published 2014
... cells, this reduction was less with the bread functional ingredients that have preserved greater number...
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Master thesis
14
Published 2023
... technological quality and functional potential. The fruits were crushed, strained and the residue dried...
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Master thesis
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