Buscas alternativas:
bread processing » brand processing (Expandir a busca), stream processing (Expandir a busca), reward processing (Expandir a busca)
decrease bread » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease treg (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca)
bread processing » brand processing (Expandir a busca), stream processing (Expandir a busca), reward processing (Expandir a busca)
decrease bread » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease treg (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca)
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“... bread mastication, suggesting that odour can allow anticipation of the type of food eaten and...”
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Artigo
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“... in the production of French type bread. Besides the pure flours: wheat flour (F0), babassu flour (FB) and...”
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Dissertação
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“... decrease (P <0.001) of the volume and specific volume. The sensorial attributes presented a linear negative...”
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Tese
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“...Bread is a food consumed in various peoples and cultures, appreciated by the population being...”
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Dissertação
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“... time of two to five hours or more. Aiming to decrease production time of loaf bread, we proposed the...”
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Tese
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“..., stabilization of insulin and blood glucose levels, as well as regulation of serum lipids. The aim of this...”
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Dissertação
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