Buscas alternativas:
decrease starch » disease starch (Expandir a busca)
starch effect » stark effect (Expandir a busca), arch effect (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease on (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (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)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease starch » disease starch (Expandir a busca)
starch effect » stark effect (Expandir a busca), arch effect (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease on (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (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)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
1
“...The effect of different concentrations (1, 2, and 3%w/w) of glycerol monostearate (GMS...”
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Artigo
2
3
“.... Objective: To evaluate the effect of extruded BRS305 sorghum [Sorghum bicolor (L.) Moench] beverage...”
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Tese
4
“... at 400 MPa/25℃ had minimal effect. As pressure and/or temperature increased, processed arrowroot starches...”
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Artigo
5
“..., carbohydrates, starch, phenolic compounds, vitamins and minerals, including Zn. The high amount of dietary...”
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Tese
6
7
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9
“... in a linear manner with increasing LP percentage (P < 0.05), without affecting starch gelatinization...”
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Artigo
10
11
“... used to accelerate infusion processes, as well as to modify the potato starch, enzymes, texture and...”
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Dissertação
12
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17
“... from 1.18 to 2.91 g plant−1 under Fe-sufficient and Fe-limited conditions, respectively, but did not...”
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Artigo
18
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