Search alternatives:
flour processing » cloud processing (Expand search), pillar processing (Expand search), stir processing (Expand search)
decrease flour » decrease food (Expand search), decrease or (Expand search), decreases flow (Expand search)
decrease low » decreases low (Expand search), decreases flow (Expand search), decrease on (Expand search)
low decrease » flow decrease (Expand search), loss decrease (Expand search), to decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease the (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
flour processing » cloud processing (Expand search), pillar processing (Expand search), stir processing (Expand search)
decrease flour » decrease food (Expand search), decrease or (Expand search), decreases flow (Expand search)
decrease low » decreases low (Expand search), decreases flow (Expand search), decrease on (Expand search)
low decrease » flow decrease (Expand search), loss decrease (Expand search), to decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease the (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
2
3
4
“... and able to separate samples of chocolates with higher and lower amounts of Yacon’s flour, beyond...”
Access document
Access document
Bachelor thesis
5
6
“... (F1). The flour beer wort showed low levels of moisture and carbohydrates, increased rates of ash, fiber...”
Access document
Access document
Master thesis
7
“..., protein, lipids and minerals, respectively. Flour colorimetry was not influenced by treatments or time...”
Access document
Access document
Doctoral thesis
8
9
10
11
“... flour (0, 5, 10 and 15%) by wheat dextrin on the rheological characteristics of the dough was...”
Access document
Access document
Master thesis
12
13
14
15