Buscas alternativas:
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
rock progressivo » iptu progressivo (Expandir a busca), _ progressivo (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease rock » decrease risk (Expandir a busca), decrease toc (Expandir a busca), decrease work (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » and decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease pro (Expandir a busca)
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
rock progressivo » iptu progressivo (Expandir a busca), _ progressivo (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease rock » decrease risk (Expandir a busca), decrease toc (Expandir a busca), decrease work (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » and decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease pro (Expandir a busca)
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“... reduction in caloric value. Burgers with up to 3.75 g fiber/80 g portion showed the same...”
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Artigo
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“... a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires...”
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Artigo
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“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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Artigo
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“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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Artigo
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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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Artigo
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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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Artigo
12
“...Funding Information: The experimental study was funded by FCT - Fundação para a Ciência...”
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Artigo
13
“... (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the...”
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Tese
14
“... a decrease in the intensity of red coloring, and the burgers without the addition of extract were yellower...”
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Dissertação
15
“... the decrease of salt and increase of umami ingredient, resulting in softer burgers. The addition...”
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Trabalho de conclusão de curso
16
“... research. Description of the sensory profile of low-sodium burgers using the methodology of Quantitative...”
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Tese
17
“..., ABTS* + Radical, DPPH and FRAP) and antimicrobial. For the burgers was made a 23 factorial design, with...”
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Dissertação
18
“... de magmas com sucessivos pulsos interagindo com progressivo aumento de contraste reológico e diminuição...”
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Trabalho de conclusão de curso
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