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jelly processing » energy processing (Expandir a busca), memory processing (Expandir a busca), dairy processing (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease jelly » decrease cell (Expandir a busca), decreases cell (Expandir a busca)
decrease price » decrease pro (Expandir a busca), decrease risk (Expandir a busca)
price decrease » price increase (Expandir a busca), juice decreases (Expandir a busca), price increases (Expandir a busca)
decrease β » decrease _ (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
β decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), l decrease (Expandir a busca)
jelly processing » energy processing (Expandir a busca), memory processing (Expandir a busca), dairy processing (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease jelly » decrease cell (Expandir a busca), decreases cell (Expandir a busca)
decrease price » decrease pro (Expandir a busca), decrease risk (Expandir a busca)
price decrease » price increase (Expandir a busca), juice decreases (Expandir a busca), price increases (Expandir a busca)
decrease β » decrease _ (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
β decrease » _ decrease (Expandir a busca), α decrease (Expandir a busca), l decrease (Expandir a busca)
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“... C), and antioxidant activity of mangaba jelly. Jelly processing, significantly (p < 0.05) decreased the...”
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Artigo
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“...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
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“... in the processing of goat yogurt. MF was evaluated in terms of microbiological, technological, physical...”
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Tese
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