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gel processing » gel process (Expandir a busca), signal processing (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease of (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease gel » decrease cell (Expandir a busca), decrease il (Expandir a busca), decrease age (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
gel processing » gel process (Expandir a busca), signal processing (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease of (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease gel » decrease cell (Expandir a busca), decrease il (Expandir a busca), decrease age (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
2
“... over time) and descent (decrease in the deformation in time) of each formulation. Data were fitted...”
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Trabalho de conclusão de curso
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“...) para olho-de-cão, eviscerado armazenado em gelo (0 ± 1°C) e acompanhar por análises químicas, físicas...”
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Dissertação
5
“... thinning behavior and a typical soft-gel behavior, which was not affected by YPE enrichment, thus...”
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Artigo
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“... synthesis. Comparison of phase formation paths in conventional solid-state reaction and sol-gel method was...”
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“... be dissolved in water, and when heated and mixed with mono or divalent cations, forms a gel upon lowering the...”
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Dissertação
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Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
“... to a decrease in the gel strength. However, for whey proteins a small amount of LBG (0.1 %) leads to a big...”Acessar documento
16
“... a decrease of specific surface area with increasing time and temperature. Apparently, this behavior may...”
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Artigo
17
“... para a formação e fortalecimento de gel formado. O processamento por AP influenciou a estrutura secundária...”
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18
“..., partindo de um líquido viscoso para um gel e se transformando em um material vitrificado. Os termorrígidos...”
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Dissertação
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