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decrease flour » decrease food (Expand search), decreases flow (Expand search), decrease blood (Expand search)
decrease not » decrease akt (Expand search), decrease at (Expand search), decrease on (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
flour effect » flood effect (Expand search), filler effect (Expand search), filter effect (Expand search)
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of decrease » to decrease (Expand search), of decree (Expand search), _ decrease (Expand search)
decrease or » decrease on (Expand search), decrease pro (Expand search), decrease toc (Expand search)
or decrease » to decrease (Expand search), _ decrease (Expand search), and decrease (Expand search)
decrease flour » decrease food (Expand search), decreases flow (Expand search), decrease blood (Expand search)
decrease not » decrease akt (Expand search), decrease at (Expand search), decrease on (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
flour effect » flood effect (Expand search), filler effect (Expand search), filter effect (Expand search)
decrease of » decrease in (Expand search)
of decrease » to decrease (Expand search), of decree (Expand search), _ decrease (Expand search)
decrease or » decrease on (Expand search), decrease pro (Expand search), decrease toc (Expand search)
or decrease » to decrease (Expand search), _ decrease (Expand search), and decrease (Expand search)
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“.... Objective: To evaluate the effect of extruded BRS305 sorghum [Sorghum bicolor (L.) Moench] beverage...”
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Doctoral thesis
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“... of both treatments did not result in a marked decrease in fasting glycemia, improvement of the lipid...”
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Article
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“... received a HFD associated or not with carioca bean flour or its protein hydrolyzate for nine weeks. Four...”
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Doctoral thesis
6
“...ObjectiveThe objective of this study was to investigate the effect of bread incorporated with...”
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Article
7
“... effect of vegetable by-products and amaranth flour on the ability of three starters - Streptococcus...”
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Doctoral thesis
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“... sanitized, triturated, dried at 30°C or 45°C or 60°C to produce flour, in three repetitions for each...”
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Master thesis
16
“...%), respectively. The high starch content in yam flour (73%) caused a decrease in the level of reducing sugars with...”
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Master thesis
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“.... In experiment II, it was possible to observe that the centesimal composition of the CMS flour did not change...”
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Doctoral thesis