Showing 1 - 20 results of 76 for search '(( decrease skins decrease in decrease ) OR ( decrease at decrease baking effect ))*', query time: 2.52s Refine Results
1
Published 2014
...The effect of Jabuticaba [Plinia jaboticaba (Vell.) Berg] Skin Flour (JSF) was studied...
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Article
4
... for breadmaking to preserve a quality comparable to that of fresh bread. In this study, the effect of part-baking...
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Article
6
Published 2023
... ink with a decrease of only 2.4% in conductivity. Moreover, adding liquid metal enables stretchability...
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Article
8
Published 2020
... harvest period. The purpose of this experiment was to evaluate the effect of harvest period and the...
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Article
10
Published 2016
... a control one, aiming to kill Salmonella biofilms already present in the poultry skins. The effect of these...
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13
Published 2022
... by nettle seed flour and a nettle seed phenolic extract, before, during and after thermal processing (baking...
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Article
15
Published 2022
... blue shark (Prionace glauca) skins were studied as ingredients to develop new foods that proactively...
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Master thesis
17
Published 2009
..., leading to a rapid decrease of permeate fluxes with the concentration factor. The rejection coefficients...
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Article
18
...High melanin concentrations in dark skins can negatively affect results in light-based diagnostics...
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Doctoral thesis
19
Published 2012
... years, in which a decrease in the quality parameters in grape skins is presumably related to high...
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