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replacing processing » reading processing (Expandir a busca), hearing processing (Expandir a busca), heating processing (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease the (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (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)
replacing processing » reading processing (Expandir a busca), hearing processing (Expandir a busca), heating processing (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease the (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (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)
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“... (CHT) was sequentially modified (in two reaction steps) with methacrylic acid (MA), and then, with...”
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Dissertação
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“...This work aims to study the feasibility of replacing cobalt by copper and stainless steel...”
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Dissertação
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“... of this production is destined to the processing industry for the manufacture of several products, with...”
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“...The growing interest in replacing synthetic antioxidants with natural antioxidants in foods has...”
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Trabalho de conclusão de curso
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“... prepared: Control (Ham without replacing bacon), PRFO (Ham with partial replacement of bacon with fresh...”
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“... wheat dough and on technology and nutritional biscuit quality. The effect of replacing part of the wheat...”
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