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walking decrease » walking decreases (Expand search), warming decreases (Expand search), taping decrease (Expand search)
decrease walking » increase walking (Expand search), decrease during (Expand search), decrease lodging (Expand search)
and processing » food processing (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
decrease β » decrease _ (Expand search), decrease in (Expand search), decrease of (Expand search)
β decrease » _ decrease (Expand search), α decrease (Expand search), l decrease (Expand search)
or decrease » of decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
walking decrease » walking decreases (Expand search), warming decreases (Expand search), taping decrease (Expand search)
decrease walking » increase walking (Expand search), decrease during (Expand search), decrease lodging (Expand search)
and processing » food processing (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
decrease β » decrease _ (Expand search), decrease in (Expand search), decrease of (Expand search)
β decrease » _ decrease (Expand search), α decrease (Expand search), l decrease (Expand search)
or decrease » of decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
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“...Background: Walking in the “real world” involves motor and cognitive processes. In relation to this...”
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“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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“... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...”
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“...The genetic development of the commercial broiler has led to body misconfiguration and consequent...”
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“... lactose conversion, the processing time, viscosity and syneresis were evaluated. Fermentation was promoted...”
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“..., the lactose conversion, the processing time, viscosity and syneresis were evaluated. Fermentation was...”
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