Mostrando 1 - 11 resultados de 11 para a busca '(( decrease or decrease whey processing ) OR ( decrease in increase with decrease ))~', tempo de busca: 1,27s Refinar Resultados
1
Publicado em 2004
... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...
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Artigo
5
Publicado em 2008
... of inhibitory activity includes almost all Gram-positive, Gram-negative and spoilage bacteria. With several...
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11
Publicado em 2011
... negatively affected due to dextrin. There was significant increase in the width of the biscuits with...
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Dissertação
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