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decreases baking » decreases weaning (Expandir a busca), decreases healing (Expandir a busca), decreases pain (Expandir a busca)
food decreases » foods decreases (Expandir a busca), goods decreases (Expandir a busca), and decreases (Expandir a busca)
decrease urea » decrease treg (Expandir a busca), decrease burden (Expandir a busca), decreases areas (Expandir a busca)
urea decrease » urea increases (Expandir a busca), the decrease (Expandir a busca), or decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
baking effect » breaking effect (Expandir a busca), hawking effect (Expandir a busca), caking effects (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 29 para a busca '(( decrease urea decrease toc decrease ) OR ( decrease food decreases baking effect ))*', tempo de busca: 0,78s Refinar Resultados
1
Publicado em 2021
“... for breadmaking to preserve a quality comparable to that of fresh bread. In this study, the effect of part-baking...”
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Artigo
7
Publicado em 2022
“... by nettle seed flour and a nettle seed phenolic extract, before, during and after thermal processing (baking...”
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Artigo
8
Publicado em 2017
“...ABSTRACT: We assessed the impact of organic N sources on total organic carbon (TOC), particulate...”
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9
Publicado em 2021
“... E2 (PGE2), capacidade anti-oxidante total (TAC), capacidade oxidante total (TOC), malonaldeídeo (MAD...”
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Tese
10
Publicado em 2022
“..., nitrogen supplementation by the addition of urea and phosphorus by the addition of potassium phosphate are...”
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Dissertação
11
Publicado em 2019
“... impact on the gluten network, indicating a negative effect on the baking quality....”
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Artigo
12
Publicado em 2017
“... in fall/winter. Ammonium sulfate+urea increases TOC contents at the 0–5-cm depth, but decreases them...”
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Artigo
13
Publicado em 2017
“... in fall/winter. Ammonium sulfate+urea increases TOC contents at the 0–5-cm depth, but decreases them...”
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Artigo
17
Publicado em 2011
“... wheat dough and on technology and nutritional biscuit quality. The effect of replacing part of the wheat...”
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Dissertação
18
Publicado em 2015
“... for fats and starches in the baking industry. This work aimed to evaluate the effect chia flour (Salvia...”
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Dissertação
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