Showing 1 - 20 results of 124 for search '(( decrease with decrease flour processing ) OR ( decrease statins decrease after decrease ))*', query time: 0.84s Refine Results
2
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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3
Published 2018
..., the most significant changes were observed after the fifth day, with a decrease in intensity of the...
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4
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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6
Published 2020
... flour doughs enriched with whey and collagen protein hydrolysates. Both hydrolysates influenced...
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7
Published 2019
... in different types of packaging.The flour was produced by drying the by-product in an oven with air circulation...
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11
Published 2019
... of commercial laying hens, with a decrease in egg production costs. It is an operationally low cost product and...
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14
Published 2011
... by fermenting and cooking manipueira, which is produced from dry cassava flour. For producing the tucupi...
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