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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 skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » statins decrease (Expand search), soil decrease (Expand search), lesions decrease (Expand search)
decrease low » decreases low (Expand search), decreases flow (Expand search), decrease of (Expand search)
low decrease » flow decrease (Expand search), loss decrease (Expand search), to decrease (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)
Showing 1 - 20 results of 205 for search '(( decrease low decrease protein processing ) OR ( decrease skins decrease toc decrease ))*', query time: 0.84s Refine Results
1
Published 2020
Subjects: “...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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8
Published 2023
“...© 2022 by the authors.Peanut meal has an excellent total protein content but also has low rumen...”
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Article
9
Published 2020
Subjects: “...Expressão heteróloga de proteínas...”
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Doctoral thesis
11
Published 2010
“... ao seu conteúdo em amido, açúcares livres, fibra, proteínas, lípidos, vitaminas e sais minerais, bem...”
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12
Published 2023
“..., is a small and stable calcium-binding muscle protein named parvalbumin. This thesis was focused...”
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13
Published 2020
Subjects: “...Proteína de soja...”
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Doctoral thesis
14
Published 2019
“... in microencapsulation of carotenoids using chickpea protein (CP) and high-methoxyl pectin (HMP) complexes. The...”
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Article
16
Published 2018
“...) e a relação da proteína degradável (PDR) e não degradável no rúmen (PNDR) (alta ou baixa) sobre a fermentação...”
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Master thesis
17
Published 2010
“...Thermal processing may result in disruption of the native conformation of whey proteins, thus...”
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