Showing 1 - 20 results of 32 for search '(( decrease to decrease culinary processing ) OR ( decrease skins decrease decrease after ))*', query time: 1.08s Refine Results
6
... culinary ingredients (8.3%). The mean percentage of consumption in the four food processing groups was...
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Article
9
Published 2015
... pomace skins, before and after dietary fiber concentration. In addition, the aim was to evaluate the...
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Master thesis
10
16
... 5% to 20% are generated. Further, our methods decrease the cost of processing queries when compared to the...
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Doctoral thesis
20
Published 2020
... degree of processing into: unprocessed/minimally processed foods and processed culinary ingredients...
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Doctoral thesis
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