Buscas alternativas:
decrease flour » decrease food (Expandir a busca), decrease or (Expandir a busca), decreases flow (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), can decrease (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)
decrease flour » decrease food (Expandir a busca), decrease or (Expandir a busca), decreases flow (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), can decrease (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)
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“... of both treatments did not result in a marked decrease in fasting glycemia, improvement of the lipid...”
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Artigo
4
“... received a HFD associated or not with carioca bean flour or its protein hydrolyzate for nine weeks. Four...”
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Tese
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6
“...ObjectiveThe objective of this study was to investigate the effect of bread incorporated with...”
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Artigo
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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
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“...Brazil is one of the world s largest producers of yellow passion fruit (Passiflora edulis), that...”
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Dissertação
15
“.... In experiment II, it was possible to observe that the centesimal composition of the CMS flour did not change...”
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Tese
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