Buscas alternativas:
heat processing » meat processing (Expandir a busca), text processing (Expandir a busca), melt processing (Expandir a busca)
decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
their decrease » the decrease (Expandir a busca), their disease (Expandir a busca), the decreased (Expandir a busca)
decrease heat » decreased heart (Expandir a busca), decreases wheat (Expandir a busca), decrease fear (Expandir a busca)
decrease at » decrease and (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), and decrease (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
l decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), to decrease (Expandir a busca)
heat processing » meat processing (Expandir a busca), text processing (Expandir a busca), melt processing (Expandir a busca)
decrease their » decrease the (Expandir a busca), increase their (Expandir a busca), decreases the (Expandir a busca)
their decrease » the decrease (Expandir a busca), their disease (Expandir a busca), the decreased (Expandir a busca)
decrease heat » decreased heart (Expandir a busca), decreases wheat (Expandir a busca), decrease fear (Expandir a busca)
decrease at » decrease and (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), and decrease (Expandir a busca)
decrease l » decrease il (Expandir a busca), decrease _ (Expandir a busca), decrease β (Expandir a busca)
l decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), to decrease (Expandir a busca)
1
2
3
4
5
6
7
“..., modeling of the simultaneous heat and mass transfer between the coffee and the air in a non-conventional...”
Acessar documento (1)
Acessar documento (2)
Acessar documento (1)
Acessar documento (2)
Dissertação
8
“..., the rehydration capacity and the grains cooking time. The decrease of drying time or of exposure...”
Acessar documento
Acessar documento
Tese
9
10
11
Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
“... be improved or impaired. In this work the effect of LBG on the heat-set gelation of aqueous whey protein...”Acessar documento
12
13
14
“...Aim: The conventional heat treatment (HT) is still used by the food processing industry...”
Acessar documento
Acessar documento
15
16
17
18
19
“... binomial above 64.4 ° C for 2.5 minutes. The results of microbiological analyzes had significant decrease...”
Acessar documento
Acessar documento
Dissertação
20
“... reinforced UP and epoxy composites) the increased moisture absorption is accompanied by a decrease...”
Acessar documento
Acessar documento
Relatório