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protein processing » protein protein (Expandir a busca), grain processing (Expandir a busca)
increase protein » increases protein (Expandir a busca), increased protein (Expandir a busca), increased protective (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and increase » and increases (Expandir a busca), and increased (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), and 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), and decrease (Expandir a busca)
protein processing » protein protein (Expandir a busca), grain processing (Expandir a busca)
increase protein » increases protein (Expandir a busca), increased protein (Expandir a busca), increased protective (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and increase » and increases (Expandir a busca), and increased (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), and 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), and decrease (Expandir a busca)
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“... treatments in all experiments compared with the control. Processing methods did not affect the protein...”
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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
Assuntos:
“...Whey protein...”Acessar documento
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“...Ion exchange chromatography is one of the most used methods in downstream processing for protein...”
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Dissertação
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“... ao seu conteúdo em amido, açúcares livres, fibra, proteínas, lípidos, vitaminas e sais minerais, bem...”
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“...) e a relação da proteína degradável (PDR) e não degradável no rúmen (PNDR) (alta ou baixa) sobre a fermentação...”
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Dissertação
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