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wheat processing » heat processing (Expand search), threat processing (Expand search), meat processing (Expand search)
decreases wheat » decreases breast (Expand search), decreases pest (Expand search), decreases areas (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreased (Expand search), and increase (Expand search), to decrease (Expand search)
wheat processing » heat processing (Expand search), threat processing (Expand search), meat processing (Expand search)
decreases wheat » decreases breast (Expand search), decreases pest (Expand search), decreases areas (Expand search)
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins decrease (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreased (Expand search), and increase (Expand search), to decrease (Expand search)
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“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
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“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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“... obtained from three distinct cereals, namely wheat, rye and spelt. The cereals were selected on the basis...”
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“... rheological properties of wheat flour doughs. They reduced water absorption and increased arrival time and...”
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“..., the wheat cultivation areas decrease, and prices are rising in Turkey. On the other hand, wheat yield...”
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“... technological quality and the carotenoids content in sweet breads produced with the replacement of wheat flour...”
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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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“... interference owing to the decrease of the binding energy is also obtained....”
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Conference object