Buscas alternativas:
whey processing » query processing (Expandir a busca), by processing (Expandir a busca), fishery processing (Expandir a busca)
decreases owing » decrease owing (Expandir a busca), decreases during (Expandir a busca), decreases in (Expandir a busca)
decreases whey » decreases wheat (Expandir a busca), decrease when (Expandir a busca), decreases water (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
whey processing » query processing (Expandir a busca), by processing (Expandir a busca), fishery processing (Expandir a busca)
decreases owing » decrease owing (Expandir a busca), decreases during (Expandir a busca), decreases in (Expandir a busca)
decreases whey » decreases wheat (Expandir a busca), decrease when (Expandir a busca), decreases water (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (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 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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Artigo
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“...Thermal processing may result in disruption of the native conformation of whey proteins, thus...”
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“...Thermal processing may result in disruption of the native conformation of whey proteins, thus...”
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“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
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Artigo
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“... thermotolerant coliforms. The mass samples, curd and whey showed a decrease in the counting for all...”
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Artigo
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Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
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“...Whey protein...”Acessar documento
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“... interference owing to the decrease of the binding energy is also obtained....”
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Artigo de conferência
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