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state processing » starch processing (Expand search), image processing (Expand search), the processing (Expand search)
decrease state » decrease the (Expand search), decreased rate (Expand search), decrease age (Expand search)
decrease milk » decrease il (Expand search), decrease risk (Expand search), decrease in (Expand search)
milk decrease » will decrease (Expand search), milk increases (Expand search), risk decreases (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
state processing » starch processing (Expand search), image processing (Expand search), the processing (Expand search)
decrease state » decrease the (Expand search), decreased rate (Expand search), decrease age (Expand search)
decrease milk » decrease il (Expand search), decrease risk (Expand search), decrease in (Expand search)
milk decrease » will decrease (Expand search), milk increases (Expand search), risk decreases (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
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“... (SG, 40g of extruded sorghum plus 100mL of unfermented probiotic milk) or control group (CG, 40g of extruded corn plus...”
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Article
2
“... mL of unfermented probiotic milk) or control group (CG, 40 g of extruded corn plus 100 mL of pasteurized milk...”
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“... evaluated at the same periods and milk yield was recorded at 2nd, 4th, 5th, 6th, 7th, and 8th weeks...”
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Article
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“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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“...This study investigated the foaming properties of the suspension of milk proteins with...”
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Master thesis
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“... extraction of valuable bioactive compounds. This work evaluated the effect of solid-state fermentation on the...”
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14
“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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“... promote de decrease on the milk production and changes in its centesimal composition, physical-chemical...”
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