Showing 1 - 10 results of 10 for search '(( decrease of decrease flour processing ) OR ( decrease food decrease decrease after ))~', query time: 0.81s Refine Results
1
Published 2015
... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...
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Article
7
Published 2017
..., physical and physicochemical characteristics. Soon after the flour was used in the preparation of instant...
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Master thesis
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