Search alternatives:
theory processing » their processing (Expand search), the processing (Expand search), query processing (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease theory » decrease their (Expand search), decreased memory (Expand search), decrement theory (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease the » decreases the (Expand search), decrease in (Expand search), decrease of (Expand search)
the decrease » to decrease (Expand search), and decrease (Expand search)
theory processing » their processing (Expand search), the processing (Expand search), query processing (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease theory » decrease their (Expand search), decreased memory (Expand search), decrement theory (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease the » decreases the (Expand search), decrease in (Expand search), decrease of (Expand search)
the decrease » to decrease (Expand search), and decrease (Expand search)
1
“... reduction in caloric value. Burgers with up to 3.75 g fiber/80 g portion showed the same...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
2
3
4
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
Access document
Access document
Article
5
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
Access document
Access document
Article
6
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
Access document
Access document
Article
7
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
Access document
Access document
Article
8
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
Access document
Access document
Article
9
“...Funding Information: The experimental study was funded by FCT - Fundação para a Ciência...”
Access document
Access document
Article
10
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
Access document
Access document
Doctoral thesis
11
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
Access document
Access document
Article
12
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
Access document
Access document
Master thesis
13
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
Access document
Access document
Bachelor thesis
14
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
Access document
Access document
Doctoral thesis
15
“..., ABTS* + Radical, DPPH and FRAP) and antimicrobial. For the burgers was made a 23 factorial design, with...”
Access document
Access document
Master thesis
16
17
18
“... dos parâmetros do modelo simplificado de Burgers com o aumento da proporção de α-La e/ou GMP na mistura...”
Access document
Access document
Master thesis
19
20