Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
jelly processing » energy processing (Expandir a busca), memory processing (Expandir a busca), dairy processing (Expandir a busca)
protein decrease » protein increase (Expandir a busca), protein secretases (Expandir a busca), protein increases (Expandir a busca)
decrease jelly » decrease cell (Expandir a busca), decreases cell (Expandir a busca)
python protein » prion protein (Expandir a busca), cation protein (Expandir a busca), prison protein (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease by » decreased by (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
by decrease » by decreased (Expandir a busca), may decrease (Expandir a busca), any decrease (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
jelly processing » energy processing (Expandir a busca), memory processing (Expandir a busca), dairy processing (Expandir a busca)
protein decrease » protein increase (Expandir a busca), protein secretases (Expandir a busca), protein increases (Expandir a busca)
decrease jelly » decrease cell (Expandir a busca), decreases cell (Expandir a busca)
python protein » prion protein (Expandir a busca), cation protein (Expandir a busca), prison protein (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease by » decreased by (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
by decrease » by decreased (Expandir a busca), may decrease (Expandir a busca), any decrease (Expandir a busca)
1
“... C), and antioxidant activity of mangaba jelly. Jelly processing, significantly (p < 0.05) decreased the...”
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Artigo
2
3
4
“...To produce jelly is a method of preserving food using heat and increasing osmotic pressure, which...”
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Trabalho de conclusão de curso
5
“... in the processing of goat yogurt. MF was evaluated in terms of microbiological, technological, physical...”
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Tese
6