Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease statins » disease statins (Expandir a busca)
flour processing » cloud processing (Expandir a busca), pillar processing (Expandir a busca), power processing (Expandir a busca)
statins decrease » statins increase (Expandir a busca), skins decrease (Expandir a busca), strain decrease (Expandir a busca)
decrease flour » decrease food (Expandir a busca), decrease fear (Expandir a busca), decrease or (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (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)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease statins » disease statins (Expandir a busca)
flour processing » cloud processing (Expandir a busca), pillar processing (Expandir a busca), power processing (Expandir a busca)
statins decrease » statins increase (Expandir a busca), skins decrease (Expandir a busca), strain decrease (Expandir a busca)
decrease flour » decrease food (Expandir a busca), decrease fear (Expandir a busca), decrease or (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (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)
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“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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“... in sweet breads produced with the replacement of wheat flour by 0, 3, 6, and 9% yellow sweet potato flour...”
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“... flour doughs enriched with whey and collagen protein hydrolysates. Both hydrolysates influenced...”
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“... processing and utilization of acerola by-products, the objective was to evaluate the physico-chemical...”
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“... by fermenting and cooking manipueira, which is produced from dry cassava flour. For producing the tucupi...”
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“... of commercial laying hens, with a decrease in egg production costs. It is an operationally low cost product and...”
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