Showing 1 - 20 results of 50 for search '(( decrease the decrease rock progressivo ) OR ( decrease of decrease burgers decreases ))*', query time: 0.74s Refine Results
3
Published 2018
... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...
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Article
5
Published 2020
... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...
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Article
6
Published 2023
.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...
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Article
13
Published 2024
...Funding Information: The experimental study was funded by FCT - Fundação para a Ciência...
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Article
14
by Ramella
Published 2023
... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...
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Doctoral thesis
15
Published 2016
..., ABTS* + Radical, DPPH and FRAP) and antimicrobial. For the burgers was made a 23 factorial design, with...
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Master thesis
16
Published 2020
... burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The...
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Article
17
Published 2023
...Publisher Copyright: © 2023, The Author(s)....
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Article
18
Published 2014
... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...
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Master thesis
19
Published 2021
... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...
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Bachelor thesis
20
Published 2016
... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...
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Doctoral thesis
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