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flour processing » cloud processing (Expandir a busca), pillar processing (Expandir a busca), stir processing (Expandir a busca)
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taping decrease » statins decrease (Expandir a busca), training decreases (Expandir a busca), rapidly decrease (Expandir a busca)
decrease flour » decrease food (Expandir a busca), decrease or (Expandir a busca), decreases flow (Expandir a busca)
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toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 85 para a busca '(( decrease of decrease flour processing ) OR ( decrease taping decrease toc decrease ))*', tempo de busca: 0,75s Refinar Resultados
1
Publicado em 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
Publicado em 2018
“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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3
Publicado em 2018
“... perishable crop. To increase its industrial application, yellow sweet potato flour has been produced for use...”
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5
Publicado em 2019
“... processing and utilization of acerola by-products, the objective was to evaluate the physico-chemical...”
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6
Publicado em 2020
“... flour doughs enriched with whey and collagen protein hydrolysates. Both hydrolysates influenced...”
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7
Publicado em 2019
“... an alternative to decrease environmental impact generated during the elimination of fish processing residues...”
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9
Publicado em 2011
“... by fermenting and cooking manipueira, which is produced from dry cassava flour. For producing the tucupi...”
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18
Publicado em 2024
“... processing steps or cooking protocols, namely flour proportions, temperature, cooking, and fermentation time...”
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19
Publicado em 2021
“... growth, increases in livestock, internal processing, and the development of the flour and flour products...”
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20
Publicado em 2016
“... evaluates the replacement of wheat flour by whole perilla at 1, 3 and 5% in white bread processing and its...”
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