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cooking process » cooling process (Expandir a busca), working process (Expandir a busca), making process (Expandir a busca)
python python » pythons python (Expandir a busca), piton python (Expandir a busca), pitons python (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
python bpi » python api (Expandir a busca)
bpi python » api python (Expandir a busca), rpa python (Expandir a busca)
decrease cooking » decrease flooding (Expandir a busca), decrease lodging (Expandir a busca), decrease owing (Expandir a busca)
cooking process » cooling process (Expandir a busca), working process (Expandir a busca), making process (Expandir a busca)
python python » pythons python (Expandir a busca), piton python (Expandir a busca), pitons python (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
python bpi » python api (Expandir a busca)
bpi python » api python (Expandir a busca), rpa python (Expandir a busca)
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“... para serem submetidos ao processo de polpação Compact Cooking TM tendo também como premissas a obtenção...”
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Dissertação
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“... changes. Blanching and boiling caused a decrease in luminosity and a loss of green coloration in both...”
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Artigo
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“... long hydration and cooking times required for the digestibility by humans. The aim of this work was...”
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Artigo
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“... synthesis, the biodiesel acidity and the reaction conversion in terms of acidity decrease were determined...”
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“... 24 h of fermentation and 40 min of cooking as process parameters. The tucupi prepared had pH 3.71, titratable acidity...”
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Artigo
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“... para selecionar o processamento do tucupi (fermentação e tempos de cocção) em função do teor de ácido cianídrico...”
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Artigo
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“... in lower firmness, higher viscoelastic functions (G0 and G”) and a significant improvement in the cooking...”
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Artigo
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