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 that » decrease the (Expand search), decrease at (Expand search), decrees that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), can decrease (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
not decrease » not increase (Expand search), and decrease (Expand search), the decrease (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (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 that » decrease the (Expand search), decrease at (Expand search), decrees that (Expand search)
that decrease » that increase (Expand search), that increases (Expand search), can decrease (Expand search)
decrease not » decrease of (Expand search), decrease akt (Expand search), decrease at (Expand search)
not decrease » not increase (Expand search), and decrease (Expand search), the decrease (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
2
3
4
5
“... conducted in order to improve its processing and the use of new materials for partial or total replacement...”
Access document
Access document
Master thesis
6
“.... In experiment II, it was possible to observe that the centesimal composition of the CMS flour did not change...”
Access document
Access document
Doctoral thesis
7
8
9
10
11
12
“... of the starch present in the flour, showing no peak relating to that parameter in the pre-gelatinized...”
Access document
Access document
Master thesis
13
“... of replacement of dextrin by wheat flour, significant decrease in water absorption was observed for all wheat...”
Access document
Access document
Master thesis
14
15
16