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“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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“... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...”
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“... Fe diffusion into LSGM via the grain boundaries. Scanning electron microscopy and energy-dispersive...”
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“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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“... steady increase in the use biomass for energy generation in the study region. The three types of forest...”
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“... ferrite decreases after each subsequent processing step, namely the two hot-rolling passes and the...”
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