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burgers decreases » stress decreases (Expand search), nucleus decreases (Expand search)
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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
“... products have been increased, the transglutaminase treatment did not effect sensory parameters of burgers...”
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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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Article
8
“... changes in the sensory attributes of the beef burgers at time zero of storage. A tendency to decrease...”
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Article
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 color of raw burgers was not affected by the formulations, whereas cooked burgers did not change...”
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Bachelor thesis
14
“... in 25% and 50% did not affect the quality of the burgers during the storage time, as well as, their physical...”
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Doctoral thesis
15
“... the required by brasilian law. The sensorial analysis showed the burgers note 5, score "liked...”
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Master thesis
16
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19
“... 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
20