Buscas alternativas:
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
novel processing » gel processing (Expandir a busca), oil processing (Expandir a busca), neural processing (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease novel » decrease model (Expandir a busca), decreased level (Expandir a busca), decreases over (Expandir a busca)
the decrease » and decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
burgers decreases » stress decreases (Expandir a busca), nucleus decreases (Expandir a busca)
novel processing » gel processing (Expandir a busca), oil processing (Expandir a busca), neural processing (Expandir a busca)
decrease burgers » decrease burden (Expandir a busca), decrease further (Expandir a busca)
decrease novel » decrease model (Expandir a busca), decreased level (Expandir a busca), decreases over (Expandir a busca)
the decrease » and decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (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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“... used to decrease the allergenicity of egg proteins, such as cooking, thermal processing, storage and...”
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“... characteristics of chicken burgers were investigated. The enzyme was added at 5 different concentrations...”
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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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“... well-known lignocellulosic residues. Recoverable energy potential from the juice processing residues...”
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“.... In addition, the burgers were evaluated for their antioxidant activity, lipid oxidation, and color difference...”
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“..., the most significant changes were observed after the fifth day, with a decrease in intensity of the...”
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“... after the fifth day, with a decrease in intensity of the orange color. The β-carotene content was 0.1656...”
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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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“... by Aβ- and C-fibres influence pain processing. In this paper, a novel neuron-model known as the Neuroid...”
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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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“... work was to study the ability of polysaccharides from different and novel sources to be used...”
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