Buscas alternativas:
decrease not » decrease akt (Expandir a busca), decrease at (Expandir a busca), decrease on (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), the decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (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 of » decrease in (Expandir a busca)
of bread » of breast (Expandir a busca), of brand (Expandir a busca)
decrease not » decrease akt (Expandir a busca), decrease at (Expandir a busca), decrease on (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), the decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (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 of » decrease in (Expandir a busca)
of bread » of breast (Expandir a busca), of brand (Expandir a busca)
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“... that the application of acetamiprid in this area did not alter the health status and development of the...”
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Artigo
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“... of thermally processed foods such as bread, beer and coffee. The formation of melanoidins involves free sugars...”
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Dissertação
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“... (Lf 139) and assess its impact on bread quality. The two sourdoughs (control - not inoculated; and 139...”
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Trabalho de conclusão de curso
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“... to the propolis was able to decrease the expression of Hym in all hives, Aba in three hives and Api and...”
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Tese
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“..., protein, lipids and minerals, respectively. Flour colorimetry was not influenced by treatments or time...”
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Tese
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“...Bread is a food consumed in various peoples and cultures, appreciated by the population being...”
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Dissertação
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“... time of two to five hours or more. Aiming to decrease production time of loaf bread, we proposed the...”
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Tese