Buscas alternativas:
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (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)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), _ decrease (Expandir a busca)
during bread » during breast (Expandir a busca), during head (Expandir a busca), during real (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (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)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), _ decrease (Expandir a busca)
during bread » during breast (Expandir a busca), during head (Expandir a busca), during real (Expandir a busca)
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“... that the application of acetamiprid in this area did not alter the health status and development of the...”
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Artigo
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“... during the shelf-life (p> 0.05) indicating values of 8.51%, 74.84%, 12.61% and 4, 04%, for moisture...”
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Tese
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“... (Lf 139) and assess its impact on bread quality. The two sourdoughs (control - not inoculated; and 139...”
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Trabalho de conclusão de curso
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“... produced during fermentation was not influenced by the added amount of extract and was not favored...”
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Trabalho de conclusão de curso
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“... better to the enriched fiber biscuit. The thickness, specific volume and spread of the biscuits were not...”
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Dissertação
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