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Showing 1 - 20 results of 81 for search '(( decrease to decrease flour processing ) OR ( piton python decrease decrease after ))*', query time: 1.29s Refine Results
1
Published 2015
“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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Article
2
Published 2018
“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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Article
3
Published 2018
“... after the fifth day, with a decrease in intensity of the orange color. The β-carotene content was 0.1656...”
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Article
5
Published 2020
“... flour doughs enriched with whey and collagen protein hydrolysates. Both hydrolysates influenced...”
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Article
6
Published 2019
“... processing and utilization of acerola by-products, the objective was to evaluate the physico-chemical...”
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8
Published 2019
“... an alternative to decrease environmental impact generated during the elimination of fish processing residues...”
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Article
16
Published 2011
“... containing sugarcane biomass waste or silica flour, submitted to high temperature and pressure cycles using...”
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Article
17
Published 2011
“... of industrial processing of babassu: farina endocarp I (FEI), flour endocarp II (FEII) and the babassu pie...”
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Master thesis
19
Published 2024
“... processing steps or cooking protocols, namely flour proportions, temperature, cooking, and fermentation time...”
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Article
20
Published 2023
“... to the by-product of the fish processing industry. The aim of this study was to evaluate the effect...”
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Bachelor thesis
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