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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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“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Article
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“... 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
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“...Funding Information: The experimental study was funded by FCT - Fundação para a Ciência...”
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Article
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“... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...”
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Article
16
“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Doctoral thesis
17
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Master thesis
18
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Bachelor thesis
19
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Doctoral thesis
20
“... computacional. A metaheurística utilizada foi o BRKGA (Biased Random-Key Genetic Algorithm) e a partir...”
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Bachelor thesis