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flour processing » cloud processing (Expand search), pillar processing (Expand search), stir processing (Expand search)
decrease flour » decrease food (Expand search), decrease or (Expand search), decreases flow (Expand search)
decrease break » decreases breast (Expand search), decreases areas (Expand search), decrease treg (Expand search)
break decrease » urea decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
flour processing » cloud processing (Expand search), pillar processing (Expand search), stir processing (Expand search)
decrease flour » decrease food (Expand search), decrease or (Expand search), decreases flow (Expand search)
decrease break » decreases breast (Expand search), decreases areas (Expand search), decrease treg (Expand search)
break decrease » urea decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
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“... to an intravenous nicotine self-administration protocol. The break point during a progressive ratio schedule and...”
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Article
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“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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“... perishable crop. To increase its industrial application, yellow sweet potato flour has been produced for use...”
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“... decreases violence. By contrast, when information reaches only local leaders, it increases elite capture and...”
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“...Young swimmers usually have sever-al weeks of school break in the sum-mer. During such period...”
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Subjects:
“...chillings requirement; break dormancy; break buds; fruit set; dormancy...”
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“... experimental results was obtained. As siphon breakers intake areas decrease, the siphon breaker effectiveness...”
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Conference object
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“... flour doughs enriched with whey and collagen protein hydrolysates. Both hydrolysates influenced...”
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“... processing and utilization of acerola by-products, the objective was to evaluate the physico-chemical...”
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