Buscas alternativas:
flour processing » cloud processing (Expandir a busca), pillar processing (Expandir a busca), stir processing (Expandir a busca)
decrease flour » decrease food (Expandir a busca), decrease or (Expandir a busca), decreases flow (Expandir a busca)
decrease acid » decrease and (Expandir a busca), decrease lipid (Expandir a busca), decrease asian (Expandir a busca)
acid decrease » acid degreaser (Expandir a busca), rapid decrease (Expandir a busca), and decrease (Expandir a busca)
decrease pain » decreases pain (Expandir a busca), decrease in (Expandir a busca), decreased brain (Expandir a busca)
pain decrease » can decrease (Expandir a busca), strain decrease (Expandir a busca), taping decrease (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
flour processing » cloud processing (Expandir a busca), pillar processing (Expandir a busca), stir processing (Expandir a busca)
decrease flour » decrease food (Expandir a busca), decrease or (Expandir a busca), decreases flow (Expandir a busca)
decrease acid » decrease and (Expandir a busca), decrease lipid (Expandir a busca), decrease asian (Expandir a busca)
acid decrease » acid degreaser (Expandir a busca), rapid decrease (Expandir a busca), and decrease (Expandir a busca)
decrease pain » decreases pain (Expandir a busca), decrease in (Expandir a busca), decreased brain (Expandir a busca)
pain decrease » can decrease (Expandir a busca), strain decrease (Expandir a busca), taping decrease (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
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“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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“..., yellow sweet potato flour has been produced for use in bakery products. This study aimed to evaluate the...”
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“... in sweet breads produced with the replacement of wheat flour by 0, 3, 6, and 9% yellow sweet potato flour...”
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“... pasting properties, the hydrolysates led to a decrease in all parameters, except pasting temperature...”
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“... processing and utilization of acerola by-products, the objective was to evaluate the physico-chemical...”
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“...The economic viability of the inclusion of acid flour silage of pirarucu residues in diets...”
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