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Showing 1 - 20 results of 39 for search '(( decrease not decrease wheat processing ) OR ( decrease owing decrease strain decrease ))*', query time: 0.85s Refine Results
4
Published 2020
“...Abstract Protein enrichment of bakery products not only improves protein ingestion, but also...”
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Article
5
Published 2018
“...Owing to the low formability of single-crystal nickel-based materials, single-crystal components...”
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Article
8
Published 2023
“... belongs to the top nine of most allergenic foods, among milk, eggs, shellfish, tree nuts, peanuts, wheat...”
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9
Published 2018
“... commercialization, due to its high perishability, and through its processing, where there is generation of residues...”
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Master thesis
11
Published 2013
“... conducted in order to improve its processing and the use of new materials for partial or total replacement...”
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Master thesis
20
Published 2013
“... in bakery products processing such as gluten free cookie, because it does not contam this protein fraction...”
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Doctoral thesis
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