Showing 1 - 13 results of 13 for search '(( decrease the decrease flour processing ) OR ( decrease by decrease decrease after ))~', query time: 0.87s Refine Results
1
Published 2015
... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...
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Article
9
... a curing chamber. The slurries were initially cured for 28 days at 22 ◦C. After that, they were placed...
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Article
11
Published 2017
..., physical and physicochemical characteristics. Soon after the flour was used in the preparation of instant...
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Master thesis
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