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“... de hidrólise dos dois ensaios realizados a 45 °C diminuíram significativamente (0.14 g/l/h at 50°C and 0.10...”
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Doctoral thesis
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“...The rehydration and ensiling of dry corn grain are processing methods capable to improve the starch...”
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Master thesis
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“..., a decrease in motility was observed after 108 and 168 h of storage (P < 0.05) in the group whose extender...”
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Article
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“... flavor. Moisture and protein decreased, with slight increase on ash and pH, improving emulsion stability...”
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Article
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“... decreases and Tween concentration increases. The best values of wettability correspond to the following...”
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14
“...It is widely recognized that smelling food results in a mouth-watering feeling and influences...”
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Article
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“... was expressed in berries (liters) and beans (kilograms). After processing, berries mass, beans mass...”
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Master thesis
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Access document
Master thesis