Mostrando 1 - 16 resultados de 16 para a busca '(( decrease to decrease whey processing ) OR ( decrease and decrease with decrease ))~', tempo de busca: 1,40s Refinar Resultados
1
Publicado em 2004
... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...
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Artigo
6
Publicado em 2008
... of inhibitory activity includes almost all Gram-positive, Gram-negative and spoilage bacteria. With several...
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16
Publicado em 2011
... flours tested. Weak and strong wheat dough with 5% of dextrin has not influence on ratio...
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Dissertação
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