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Showing 1 - 13 results of 13 for search '(( increased lipid decrease with processing ) OR ( decrease life decrease not decrease ))~', query time: 0.78s Refine Results
2
Published 2021
“... which it starts to decrease. Generally speaking, quality parameters did not change with temperature, but...”
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Master thesis
4
Published 2018
“... in order to characterize and evaluate lipid oxidation of flours, during an accelerated shelf-life test...”
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Doctoral thesis
5
Published 2012
“... decrease with the period of storage in vacuum packaged product, this can be explained by the possibility...”
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Master thesis
6
Published 2017
“... (9% lipídeos, grupo C) ou hiperlipídica (29% lipídeos, grupo DH) durante 7 semanas antes do acasalamento...”
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Master thesis
9
Published 2011
“... flours tested. Weak and strong wheat dough with 5% of dextrin has not influence on ratio...”
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Master thesis
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