Mostrando 1 - 15 resultados de 15 para a busca '(( decrease to decrease bread processing ) OR ( decrease in decrease and decrease ))~', tempo de busca: 1,05s Refinar Resultados
1
Publicado em 2020
... a significant increase in saliva flow rate, together with a decrease in total protein concentration, bread odour...
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Artigo
7
Publicado em 2012
... in the production of French type bread. Besides the pure flours: wheat flour (F0), babassu flour (FB) and...
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Dissertação
8
Publicado em 2018
... decrease (P <0.001) of the volume and specific volume. The sensorial attributes presented a linear negative...
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Tese
9
Publicado em 2013
...Bread is a food consumed in various peoples and cultures, appreciated by the population being...
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Dissertação
10
... of making a bread with reduced processing time (< 1,0 hour) and with satisfactory sensory acceptance....
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Tese
14
Publicado em 2011
..., stabilization of insulin and blood glucose levels, as well as regulation of serum lipids. The aim of this...
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Dissertação
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