Buscas alternativas:
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease flour » decrease food (Expandir a busca), decreases flow (Expandir a busca), decrease blood (Expandir a busca)
flour effect » flood effect (Expandir a busca), filler effect (Expandir a busca), filter effect (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease flour » decrease food (Expandir a busca), decreases flow (Expandir a busca), decrease blood (Expandir a busca)
flour effect » flood effect (Expandir a busca), filler effect (Expandir a busca), filter effect (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
1
“... by nettle seed flour and a nettle seed phenolic extract, before, during and after thermal processing (baking...”
Acessar documento
Acessar documento
Artigo
3
4
“... effect of vegetable by-products and amaranth flour on the ability of three starters - Streptococcus...”
Acessar documento
Acessar documento
Tese
5
6
7
8
“... in order to characterize and evaluate lipid oxidation of flours, during an accelerated shelf-life test...”
Acessar documento
Acessar documento
Tese
9
10
11
12
13
14
15
16
“... of replacement of dextrin by wheat flour, significant decrease in water absorption was observed for all wheat...”
Acessar documento
Acessar documento
Dissertação
17
18
19
20