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cooking properties » foaming properties (Expandir a busca), promoting properties (Expandir a busca), sensing properties (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease cooking » decrease flooding (Expandir a busca), decrease owing (Expandir a busca), decrease lodging (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease at (Expandir a busca), decrease akt (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decrease on (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), or decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 224 para a busca '(( decrease not decrease cooking properties ) OR ( decrease toc decrease decrease after ))*', tempo de busca: 0,88s Refinar Resultados
3
Publicado em 2025
“... (6% w/w) into green banana flour on physicochemical properties, pre- and postextrusion cooking, and bioactive...”
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Artigo
5
Publicado em 2019
“.... Uma das principais tecnologias disponíveis no mercado é o Compact Cooking TM , que introduz como novidade um vaso...”
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Dissertação
6
Publicado em 2017
“...O Transtorno Obsessivo-Compulsivo (TOC) consiste em uma doença crônica caracterizada pela presença...”
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Dissertação
10
Publicado em 1991
“... in pressure cooker. There was no difference between the two after 30 min cooking. No differences were detected...”
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Artigo
14
Publicado em 2020
“... analyzed for total N (TN), total organic C (TOC), soluble inorganic N (SIN), soluble organic N (SON...”
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Tese
16
Publicado em 2023
“... application of ozone in 10 injections did not change the chemical composition, color, cooking properties, and...”
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Tese
17
Publicado em 2010
Assuntos: “...Extrusion, Antinutritional factors, Functional properties, Hard-to-cook bean, Digestibility...”
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Dissertação
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