Buscas alternativas:
quality properties » stability properties (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
decrease rapid » decrease lipid (Expandir a busca), decreased ratio (Expandir a busca), decrease and (Expandir a busca)
rapid increase » brazil increase (Expandir a busca), and increase (Expandir a busca), acid increases (Expandir a busca)
decrease can » decrease in (Expandir a busca), decrease and (Expandir a busca), decrease at (Expandir a busca)
can decrease » can increase (Expandir a busca), and decrease (Expandir a busca), to decrease (Expandir a busca)
increase akt » increase at (Expandir a busca), increase fast (Expandir a busca), increase gait (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
quality properties » stability properties (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
decrease rapid » decrease lipid (Expandir a busca), decreased ratio (Expandir a busca), decrease and (Expandir a busca)
rapid increase » brazil increase (Expandir a busca), and increase (Expandir a busca), acid increases (Expandir a busca)
decrease can » decrease in (Expandir a busca), decrease and (Expandir a busca), decrease at (Expandir a busca)
can decrease » can increase (Expandir a busca), and decrease (Expandir a busca), to decrease (Expandir a busca)
increase akt » increase at (Expandir a busca), increase fast (Expandir a busca), increase gait (Expandir a busca)
akt decrease » and decrease (Expandir a busca), not decrease (Expandir a busca), any decrease (Expandir a busca)
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“..., pasteurization involves quality modifications of the final product by losing part of its nutritional value and...”
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“... composition showed that an increase in mechanical properties negatively impacted the softness of handsheets...”
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“... g wheat flour basis) of inulin, polydextrose and maltodextrin on the properties of dough and quality...”
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Artigo
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“... main objective of optimizing the quality of this stream and reducing the costs charged to the refinery...”
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“... térmico sobre as propriedades de painéis aglomerados produzidos com bagaço de cana-de-açúcar...”
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Dissertação