Buscas alternativas:
break decreases » break decrease (Expandir a busca), urea decreases (Expandir a busca), meal decreases (Expandir a busca)
flow processing » flour processing (Expandir a busca), flow process (Expandir a busca), flow processes (Expandir a busca)
decrease break » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease treg (Expandir a busca)
decreases flow » decreases food (Expandir a busca), decreases blood (Expandir a busca), decreases brown (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), or decrease (Expandir a busca)
break decreases » break decrease (Expandir a busca), urea decreases (Expandir a busca), meal decreases (Expandir a busca)
flow processing » flour processing (Expandir a busca), flow process (Expandir a busca), flow processes (Expandir a busca)
decrease break » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease treg (Expandir a busca)
decreases flow » decreases food (Expandir a busca), decreases blood (Expandir a busca), decreases brown (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), or decrease (Expandir a busca)
1
“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
Acessar documento
Acessar documento
Artigo
2
“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
Acessar documento
Acessar documento
Artigo
3
“... and 32 ± 1 MPa, respectively), accompanied by a significant decrease in the elongation at break...”
Acessar documento
Acessar documento
Tese
4