Buscas alternativas:
decrease flour » decrease food (Expandir a busca), decrease or (Expandir a busca), decreases flow (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
flour effect » flood effect (Expandir a busca), filler effect (Expandir a busca), filter effect (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease flour » decrease food (Expandir a busca), decrease or (Expandir a busca), decreases flow (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
flour effect » flood effect (Expandir a busca), filler effect (Expandir a busca), filter effect (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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“.... Objective: To evaluate the effect of extruded BRS305 sorghum [Sorghum bicolor (L.) Moench] beverage...”
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Tese
2
3
“... received a HFD associated or not with carioca bean flour or its protein hydrolyzate for nine weeks. Four...”
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Tese
4
“... of both treatments did not result in a marked decrease in fasting glycemia, improvement of the lipid...”
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Artigo
5
“...ObjectiveThe objective of this study was to investigate the effect of bread incorporated with...”
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Artigo
7
8
“... effect of vegetable by-products and amaranth flour on the ability of three starters - Streptococcus...”
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Tese
9
10
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14
“... com presença de crianças menores de 5 anos, nota-se redução na decisão de compra de Leite, ovos e farinha...”
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Dissertação
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“...%), respectively. The high starch content in yam flour (73%) caused a decrease in the level of reducing sugars with...”
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Dissertação
18
“... sanitized, triturated, dried at 30°C or 45°C or 60°C to produce flour, in three repetitions for each...”
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Dissertação
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