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decrease colective » disease collective (Expand search), decrease overtime (Expand search)
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burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease pain » decreases pain (Expand search), decrease in (Expand search), decreased brain (Expand search)
pain decrease » can decrease (Expand search), taping decrease (Expand search), strain decrease (Expand search)
the decrease » to decrease (Expand search), and decrease (Expand search)
decrease colective » disease collective (Expand search), decrease overtime (Expand search)
colective process » collective process (Expand search), coletive process (Expand search), selective process (Expand search)
burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
decrease burgers » decrease burden (Expand search), decrease further (Expand search)
decrease pain » decreases pain (Expand search), decrease in (Expand search), decreased brain (Expand search)
pain decrease » can decrease (Expand search), taping decrease (Expand search), strain decrease (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...”
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Article
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4
“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Article
5
“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Article
6
“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Article
7
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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8
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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9
“...Funding Information: The experimental study was funded by FCT - Fundação para a Ciência...”
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Article
10
“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Doctoral thesis
11
“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
12
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
13
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Bachelor thesis
14
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Doctoral thesis
15
“..., ABTS* + Radical, DPPH and FRAP) and antimicrobial. For the burgers was made a 23 factorial design, with...”
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Master thesis
16
17
“..., foram processados quatro tratamentos com diferentes níveis de metilcelulose (MC), sendo: hambúrguer elaborado...”
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Master thesis
18
“... dos parâmetros do modelo simplificado de Burgers com o aumento da proporção de α-La e/ou GMP na mistura...”
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Master thesis
19
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