“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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“... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...”
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“... a significant increase in saliva flow rate, together with a decrease in total protein concentration, bread odour...”
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“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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Assuntos: “...bread...”
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Assuntos: “...Bread...”
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Assuntos: “...Wheat bread...”
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Assuntos: “...Bee bread...”
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Assuntos: “...Bread...”
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“... immunity and decrease of incidence of degenerative diseases. The objective of this work was to introduce...”
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“... A. β-carotene improve immunity and decrease of incidence of degenerative diseases. The objective...”
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“... antimicrobial activity against fungi commonly found in bread products, was successfully impregnated...”
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“... that use non-traditional raw materials in partial replacement of wheat flour in its processing. Thus...”
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“... time of two to five hours or more. Aiming to decrease production time of loaf bread, we proposed the...”
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“... was to promote the use of residues from the processing of Nile tilápia for the preparation of flours...”
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“...Bread is a food consumed in various peoples and cultures, appreciated by the population being...”
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