Buscas alternativas:
decrease faster » decrease after (Expandir a busca), decrease further (Expandir a busca), decreased after (Expandir a busca)
faster decrease » rate decrease (Expandir a busca)
when processing » whey processing (Expandir a busca), wheat processing (Expandir a busca), oven processing (Expandir a busca)
decrease break » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease risk (Expandir a busca)
break decrease » urea decrease (Expandir a busca)
decrease when » decrease the (Expandir a busca), decreases wheat (Expandir a busca), decrease their (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decrease faster » decrease after (Expandir a busca), decrease further (Expandir a busca), decreased after (Expandir a busca)
faster decrease » rate decrease (Expandir a busca)
when processing » whey processing (Expandir a busca), wheat processing (Expandir a busca), oven processing (Expandir a busca)
decrease break » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease risk (Expandir a busca)
break decrease » urea decrease (Expandir a busca)
decrease when » decrease the (Expandir a busca), decreases wheat (Expandir a busca), decrease their (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
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“... of the fish skin, to break collagen in its amino acids, and the HYP value quantified relates to the...”
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“... is essential. The determination of HYP requires the pre-treatment and hydrolysis of the fish skin to break down...”
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Artigo
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“... led to a decrease in the Young’s and flexural moduli and strengths. At the same time, the elongation...”
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“... a decrease in elongation at break, with the addition of sepiolite, were also observed. However, for the TEMPO...”
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“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
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“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
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“... a decrease in elongation at break, with the addition of sepiolite, were also observed. However, for the TEMPO...”
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“... by the WHO for the diagnosis of the disease and its main advantage is to provide faster, more accurate...”
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“... induction. Comparing the HG and control group, a break in the growth of the thrombus after the start...”
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“...Photopolymerization or UV curing represents a fast and solvent-free technique to obtain polymer...”
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“..., while decreasing their elongation at the break and melt flow rate (MFR). The reduced aspect ratio of the...”
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