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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
flour properties » colour properties (Expand search), flow properties (Expand search), folder properties (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), increased during (Expand search)
during decrease » during increased (Expand search), during depressed (Expand search), during disease (Expand search)
python decrease » than decrease (Expand search), action decreases (Expand search), protein decrease (Expand search)
decrease flour » decrease food (Expand search), decrease fear (Expand search), decrease or (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
python python » pythons python (Expand search), piton python (Expand search), pitons python (Expand search)
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“... rheological properties of wheat flour doughs. They reduced water absorption and increased arrival time and...”
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“... (6% w/w) into green banana flour on physicochemical properties, pre- and postextrusion cooking, and bioactive...”
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“..., nutritional, and sensory aspects, depending on the food and oil properties and the frying process. In this...”
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“... by nettle seed flour and a nettle seed phenolic extract, before, during and after thermal processing (baking...”
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“... compressive strength (fpk,est) of CPBs after a 28-day curing period. CPBs were prepared with...”
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