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cooking properties » foaming properties (Expand search), promoting properties (Expand search), sensing properties (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease cooking » decrease flooding (Expand search), decrease owing (Expand search), decrease lodging (Expand search)
decrease after » increase after (Expand search), disease after (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)
decrease toc » decrease of (Expand search), decrease on (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), not decrease (Expand search), or decrease (Expand search)
Showing 1 - 20 results of 283 for search '(( decrease the decrease cooking properties ) OR ( decrease toc decrease decrease after ))*', query time: 1.06s Refine Results
6
Published 2025
“... (6% w/w) into green banana flour on physicochemical properties, pre- and postextrusion cooking, and bioactive...”
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Article
7
Published 2024
“...Funding Information: The experimental study was funded by FCT - Fundação para a Ciência...”
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Article
9
Published 2022
“... properties and forms of use, began to be inserted in the menu of the Brazilian population to obtain nutrients...”
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Article
10
Published 2019
“.... Uma das principais tecnologias disponíveis no mercado é o Compact Cooking TM , que introduz como novidade um vaso...”
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Master thesis
11
Published 2017
“...O Transtorno Obsessivo-Compulsivo (TOC) consiste em uma doença crônica caracterizada pela presença...”
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Master thesis
12
Published 1991
“... in pressure cooker. There was no difference between the two after 30 min cooking. No differences were detected...”
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Article
16
Published 2019
“... 5.5% of brown seaweed Fucus vesiculosus, prior and after the cooking process. In parallel the biological...”
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Master thesis
17
Published 2020
“...This work aimed to characterize the physicochemical parameters and technological properties...”
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