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decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
decrease flour » decrease food (Expand search), decreases flow (Expand search), decrease blood (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)
flour effect » flood effect (Expand search), filler effect (Expand search), filter effect (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
or decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
decrease flour » decrease food (Expand search), decreases flow (Expand search), decrease blood (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)
flour effect » flood effect (Expand search), filler effect (Expand search), filter effect (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
or decrease » not decrease (Expand search), to decrease (Expand search), _ decrease (Expand search)
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“...Pequi peel comprises 76% of the whole fruit and it is discarded during consumption. Thus, pequi...”
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Article
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“... by nettle seed flour and a nettle seed phenolic extract, before, during and after thermal processing (baking...”
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Article
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“... effect of vegetable by-products and amaranth flour on the ability of three starters - Streptococcus...”
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Doctoral thesis
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“... in order to characterize and evaluate lipid oxidation of flours, during an accelerated shelf-life test...”
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Doctoral thesis
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“...Experimental studies have evaluated the effect of maternal diet during the critical period...”
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Master thesis
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