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decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during bread » during breast (Expandir a busca), during head (Expandir a busca), during real (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during bread » during breast (Expandir a busca), during head (Expandir a busca), during real (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
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“... analysis that encompassed all the studied traits highlighted some contrib- utes for the screening of bread...”
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“... application in products intended for human consumption, such as French bread. Three experiments were carried...”
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Tese
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“...The use of sourdough in bread making, in comparison to commercial yeast, provides many...”
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Trabalho de conclusão de curso
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“..., also at the Federal University of Ceará. The bread doughs were formulated with the addition...”
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Trabalho de conclusão de curso
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“... of replacement of dextrin by wheat flour, significant decrease in water absorption was observed for all wheat...”
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Dissertação
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