Showing 1 - 20 results of 647 for search '(( decrease of decrease flour processing ) OR ( decrease spp decrease decrease after ))*', query time: 0.74s 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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2
Published 2018
... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...
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3
Published 2018
... after the fifth day, with a decrease in intensity of the orange color. The β-carotene content was 0.1656...
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4
Published 2019
Subjects: ...Affluent. Biodigester. Cynodon spp. Manure. Swine fertilizer....
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5
Published 2021
... forestation of Eucalyptus spp. Samples of an Ultisol (Argissolo Vermelho Distrófico, SiBCS) were collected...
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7
Published 2019
... processing and utilization of acerola by-products, the objective was to evaluate the physico-chemical...
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8
Published 2020
... flour doughs enriched with whey and collagen protein hydrolysates. Both hydrolysates influenced...
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9
Published 2019
... an alternative to decrease environmental impact generated during the elimination of fish processing residues...
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13
Published 2018
...Devido à grande importância da intoxicação por Senecio spp. em bovinos no Sul do Brasil e o impacto...
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Doctoral thesis
16
Published 2021
... dos prejuízos provocados por Meloidogyne spp. Diante desse problema, o objetivo do trabalho foi verificar...
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Bachelor thesis
18
Published 2020
... to antinutritional compounds, heating the leaves of PGH led to a decrease in trypsin inhibition, primarily after the...
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Article
20
Published 2020
... to antinutritional compounds, heating the leaves of PGH led to a decrease in trypsin inhibition, primarily after the...
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