Search alternatives:
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
β processing » 2 processing (Expand search), 1 processing (Expand search), 8 processing (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease β » decrease _ (Expand search), decrease in (Expand search), decrease of (Expand search)
or decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
β processing » 2 processing (Expand search), 1 processing (Expand search), 8 processing (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease β » decrease _ (Expand search), decrease in (Expand search), decrease of (Expand search)
or decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
1
2
“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
3
4
“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
Access document
Access document
Article
5
“... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...”
Access document
Access document
Article
6
7
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
8
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
9
10
11
13
14
15
16
“... lactose conversion, the processing time, viscosity and syneresis were evaluated. Fermentation was promoted...”
Access document
Access document
Article
17
“..., the lactose conversion, the processing time, viscosity and syneresis were evaluated. Fermentation was...”
Access document
Access document
Article
18
19
20
“... grains, α phase decomposition, and ω phase precipitation. Room temperature ECAP decreases Young&apos...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article