Buscas alternativas:
bread processing » brand processing (Expandir a busca), stream processing (Expandir a busca), reward processing (Expandir a busca)
taping decreased » taping decrease (Expandir a busca), taping decreases (Expandir a busca), training decreased (Expandir a busca)
decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
decrease bread » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease treg (Expandir a busca)
decreased to » decreased the (Expandir a busca), decreased tgf (Expandir a busca), decreased in (Expandir a busca)
bread processing » brand processing (Expandir a busca), stream processing (Expandir a busca), reward processing (Expandir a busca)
taping decreased » taping decrease (Expandir a busca), taping decreases (Expandir a busca), training decreased (Expandir a busca)
decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
decrease bread » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease treg (Expandir a busca)
decreased to » decreased the (Expandir a busca), decreased tgf (Expandir a busca), decreased in (Expandir a busca)
1
“... conditions of the skin. In this context, it has been demonstrated that Kinesio Taping (KT) accelerates the...”
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Artigo
2
“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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Artigo
3
“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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Artigo
4
“... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...”
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“... a significant increase in saliva flow rate, together with a decrease in total protein concentration, bread odour...”
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Artigo
8
Perilla frutescens: a potential ingredient for the enhancement of white bread as a source of Omega-3
Assuntos:
“...white bread...”Acessar documento
Artigo
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“... immunity and decrease of incidence of degenerative diseases. The objective of this work was to introduce...”
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14
“... A. β-carotene improve immunity and decrease of incidence of degenerative diseases. The objective...”
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Artigo
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“... antimicrobial activity against fungi commonly found in bread products, was successfully impregnated...”
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Artigo
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“... that use non-traditional raw materials in partial replacement of wheat flour in its processing. Thus...”
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Dissertação
20
“... time of two to five hours or more. Aiming to decrease production time of loaf bread, we proposed the...”
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