Buscas alternativas:
flour processing » cloud processing (Expandir a busca), pillar processing (Expandir a busca), stir processing (Expandir a busca)
increase flour » increase your (Expandir a busca), increase blood (Expandir a busca), increase food (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and increase » and increases (Expandir a busca), and increased (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)
flour processing » cloud processing (Expandir a busca), pillar processing (Expandir a busca), stir processing (Expandir a busca)
increase flour » increase your (Expandir a busca), increase blood (Expandir a busca), increase food (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and increase » and increases (Expandir a busca), and increased (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)
1
3
4
5
6
“... in a curing chamber for 3 days at 280 ◦C and 17.6 MPa. The results showed a decrease in the compressive...”
Acessar documento
Acessar documento
Artigo
7
8
“... observed a linear increase (P <0.0001) in the firmness of the loaves (3.65 to 13.17 N), and a linear...”
Acessar documento
Acessar documento
Tese
9
10
11
12
13
“... flour (0, 5, 10 and 15%) by wheat dextrin on the rheological characteristics of the dough was...”
Acessar documento
Acessar documento
Dissertação
14
15
16