Effect of the concentrations of maltogenic α-amylase and fat on the technological and sensory quality of cakes

Haratym, Dok ł adno ć wymiarowa odlewów wykona- nych w procesie Replicast CS, Archiwum Odlewnictwa rocznik 3, nr 9, Katowice 2003.. Arendarski, Niepewno ć pomiarów, Oficyna

I could propose that all of these, perhaps with the exception of the last one, relate to preserving or enhancing the quality of life, or at least that aspect of it that relates

The drying of manually pulped seeds until reaching 39.0% water content did not adversely affect seedling emergence, whereas lower water contents than 25.6% caused seed death..

The use of defatted açaí pulp as a raw material resulted in açaí and cupuaçu nectars with good sensory acceptance, but with lower acceptance than the full-fat nectar in terms

Groups 2 and 3 (“high price and quality”) showed higher values of syneresis, freezing and heating losses, moisture content, and their acceptance scores in the sensory evaluation

Na hepatite B, as enzimas hepáticas têm valores menores tanto para quem toma quanto para os que não tomam café comparados ao vírus C, porém os dados foram estatisticamente

The probability of attending school four our group of interest in this region increased by 6.5 percentage points after the expansion of the Bolsa Família program in 2007 and

Gluten-free loaves of good appearance in terms of higher specific volume, lower crumb hard- ness, higher crumb springiness, and open grain visual texture were obtained in