Buscas alternativas:
decrease baking » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
decrease will » decrease with (Expandir a busca), decrease cell (Expandir a busca), decrease il (Expandir a busca)
baking effect » breaking effect (Expandir a busca), hawking effect (Expandir a busca), caking effects (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease baking » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
decrease will » decrease with (Expandir a busca), decrease cell (Expandir a busca), decrease il (Expandir a busca)
baking effect » breaking effect (Expandir a busca), hawking effect (Expandir a busca), caking effects (Expandir a busca)
decrease akt » decrease at (Expandir a busca), decrease and (Expandir a busca), decrease after (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
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“... for breadmaking to preserve a quality comparable to that of fresh bread. In this study, the effect of part-baking...”
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Artigo
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“... harvest period. The purpose of this experiment was to evaluate the effect of harvest period and the...”
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Artigo
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“... a holoenzima PI3K que, por sua vez, desencadeia um processo que induz a fosforilação da proteína Akt (pAkt...”
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Dissertação
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“... surface of the product moist produced small decrease in the cholesterol content (26.65%e29.96%) and a low...”
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Artigo
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“... (increase, decrease or retention) occurred, depending on the form of the phenolics (free or bound), thermal...”
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Artigo
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“... impact on the gluten network, indicating a negative effect on the baking quality....”
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Artigo
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