Buscas alternativas:
gel processing » gel process (Expandir a busca), signal processing (Expandir a busca)
decrease gel » decrease cell (Expandir a busca), decrease il (Expandir a busca), decrease age (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 at » decrease akt (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), not decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
gel processing » gel process (Expandir a busca), signal processing (Expandir a busca)
decrease gel » decrease cell (Expandir a busca), decrease il (Expandir a busca), decrease age (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 at » decrease akt (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), not decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
2
“...) para olho-de-cão, eviscerado armazenado em gelo (0 ± 1°C) e acompanhar por análises químicas, físicas...”
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Dissertação
3
“... and concentration dependent conjugation efficiency were determined through agarose gel electrophoresis...”
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Dissertação
4
5
“... synthesis. Comparison of phase formation paths in conventional solid-state reaction and sol-gel method was...”
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6
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8
Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
“... to a decrease in the gel strength. However, for whey proteins a small amount of LBG (0.1 %) leads to a big...”Acessar documento
9
“... a decrease of specific surface area with increasing time and temperature. Apparently, this behavior may...”
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Artigo
10
“... para a formação e fortalecimento de gel formado. O processamento por AP influenciou a estrutura secundária...”
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11
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13
“...During the processing and reprocessing of poly(ethylene terephthalate) (PET) its molar mass...”
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Dissertação
14
15
“... (serial or parallel) makes this novel reactor suitable for parallel processing and/or for sequential...”
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16
“... pseudoplastic rheological behavior, with decrease in viscosity from the increase of shear rate and temperature....”
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Trabalho de conclusão de curso
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18
“... by-product. Aplle pomace, obtained in laboratory scale, was dried to decrease its chemical and...”
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Dissertação
19
“... de cristalização do gel de síntese sobre as características de materiais baseados em mordenita com estrutura...”
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Tese
20
“... decreases and functionalization increases in the modern electronics further size reduction is getting...”
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