Buscas alternativas:
flour processing » cloud processing (Expandir a busca), pillar processing (Expandir a busca), stir processing (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease in (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease flour » decrease food (Expandir a busca), decrease or (Expandir a busca), decreases flow (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 the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca)
flour processing » cloud processing (Expandir a busca), pillar processing (Expandir a busca), stir processing (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease in (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease flour » decrease food (Expandir a busca), decrease or (Expandir a busca), decreases flow (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 the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca)
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“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
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Artigo
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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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Artigo
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“... technological quality and the carotenoids content in sweet breads produced with the replacement of wheat flour...”
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Artigo
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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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Artigo
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“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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Artigo
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“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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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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Artigo
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“... an alternative to decrease environmental impact generated during the elimination of fish processing residues...”
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Retenção de carotenoides após moagem de milho biofortificado e durante o armazenamento dos derivados
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“...Processing...”Acessar documento
Dissertação
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