Buscas alternativas:
on processing » in processing (Expandir a busca), corn processing (Expandir a busca), on process (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)
on decreased » in decreased (Expandir a busca), of decreased (Expandir a busca), on deceased (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
decreased l » decreased il (Expandir a busca), decreased _ (Expandir a busca), decreased bcl (Expandir a busca)
l decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), to decrease (Expandir a busca)
on processing » in processing (Expandir a busca), corn processing (Expandir a busca), on process (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)
on decreased » in decreased (Expandir a busca), of decreased (Expandir a busca), on deceased (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
decreased l » decreased il (Expandir a busca), decreased _ (Expandir a busca), decreased bcl (Expandir a busca)
l decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), to decrease (Expandir a busca)
1
“... de hidrólise dos dois ensaios realizados a 45 °C diminuíram significativamente (0.14 g/l/h at 50°C and 0.10...”
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Tese
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4
“...The rehydration and ensiling of dry corn grain are processing methods capable to improve the starch...”
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Dissertação
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6
“..., a decrease in motility was observed after 108 and 168 h of storage (P < 0.05) in the group whose extender...”
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Artigo
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10
“... flavor. Moisture and protein decreased, with slight increase on ash and pH, improving emulsion stability...”
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Artigo
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13
“... decreases and Tween concentration increases. The best values of wettability correspond to the following...”
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14
“...It is widely recognized that smelling food results in a mouth-watering feeling and influences...”
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Artigo
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16
“... was expressed in berries (liters) and beans (kilograms). After processing, berries mass, beans mass...”
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Dissertação
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“... of unsaturated fatty acids it contains. Gravading is a fish processing technique popular in Scandinavian and...”Acessar documento
Dissertação