Buscas alternativas:
mechanical processing » mechanical properties (Expandir a busca), mechanical testing (Expandir a busca), mechanical harvesting (Expandir a busca)
decrease mechanical » disease mechanical (Expandir a busca), database mechanical (Expandir a busca)
increased lipid » increases lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
and increased » and increases (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (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), and decrease (Expandir a busca)
mechanical processing » mechanical properties (Expandir a busca), mechanical testing (Expandir a busca), mechanical harvesting (Expandir a busca)
decrease mechanical » disease mechanical (Expandir a busca), database mechanical (Expandir a busca)
increased lipid » increases lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
and increased » and increases (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (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), and decrease (Expandir a busca)
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“... were also affected by processing, with a decrease in monounsaturated and saturated fatty acids, but...”
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“... de extrusão pode causar possíveis efeitos indesejáveis como destruição de vitaminas, oxidação de lipídeos...”
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Tese
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“... destruição de vitaminas, oxidação de lipídeos, destruição e redução na disponibilidade da proteína...”
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Dissertação
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“..., intermediate and strong were used for this purpose. Dough stability increased upon addition of wheat dextrin...”
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Dissertação
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