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decrease and » decreases and (Expandir a busca), decrease of (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
of decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), of decree (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease of (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
of decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), of decree (Expandir a busca)
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“... to evaluate the effect of the drying technique, and subsequently heated to 60 ° C and relative humidity...”
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Dissertação
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“..., in a 2x2 factorial scheme, using two inclusion levels of yeast in meal diets (7 and 14%) and two yeast drying...”
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Artigo
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“... drying technique. The drying processes of the nanocapsule and the liposome showed yields of 88% and...”
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Artigo
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“...ABSTRACT Objective To evaluate the influence of sample drying and storage temperature on TSH...”
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Artigo
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“... drying at temperatures of 60 ºC and 70 ºC. Drying properties such as moisture, color, antioxidant...”
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“... cv. nana and pears cv. D. Joaquina were subject to drying (at 70 ºC) for comparison of their properties...”
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Size distribution of agglomerates of milk powder in wet granulation process in a vibro-fluidized bed
Assuntos:
“...Drying...”Acessar documento
Artigo
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“...Drying is one of the oldest preservation techniques for foods, and presently conventional hot air...”
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“... before and after drying) was used, using 10 replications of 3 kg. The nuts were analysed for their...”
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Artigo
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