Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease starch » disease starch (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (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)
starch based » starch and (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease toc (Expandir a busca)
Mostrando 1 - 20 resultados de 45 para a busca '(( decrease and decrease starch based ) OR ( decrease or decrease decrease after ))~', tempo de busca: 0,79s Refinar Resultados
1
Publicado em 2016
“... films. This study aimed to evaluate the effect of CMC in starch and chitosan-based films properties...”
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2
Publicado em 2003
“... whether starch-based polymers and composites activated human neutrophils. Blends of starch with ethylene...”
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Artigo
4
Publicado em 2022
“... a propionic acid-based additive with surfactant properties can enhance proteolysis in reconstituted corn and...”
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Dissertação
12
Publicado em 2019
“..., starch, cellulose and fatty acids. Our results showed that the synthetic is the population with higher...”
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Tese
15
Publicado em 2022
“...-d feeding period. Diets were corn-based (38% starch) and were offered in amounts to ensure ad libitum intake...”
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Artigo
16
Publicado em 2017
“... P. oryzae at 10 days after anthesis. The Si concentration on flag leaves and spikes of plants supplied with...”
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Dissertação
17
Publicado em 2022
“...- and postintervention. Food consumption was assessed before, during, and after the intervention. The...”
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Artigo
19
Publicado em 2020
“.... Salivary protein profile and amylase enzymatic activity of the fluid collected after tasting was correlated...”
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Artigo de conferência
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