Buscas alternativas:
decrease structural » delineate structural (Expandir a busca), decrease striatal (Expandir a busca), reuse structural (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
decrease structural » delineate structural (Expandir a busca), decrease striatal (Expandir a busca), reuse structural (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
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“...The effects of different doses of gamma radiation on the thermoanalytical, structural and pasting...”
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Artigo
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“... nutritional, textural, and structural properties of chickpeas. It was clearly demonstrated that frying...”
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Artigo
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“... on sensorial properties and application to many other food products may encourage practical application....”
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Dissertação
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“... concentrates. The decrease in foaming properties caused by the soaking can be attributed to the leaching...”
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Artigo
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“... concentrates. The decrease in foaming properties caused by the soaking can be attributed to the leaching...”
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“..., diuretic, and antiparasitic properties. However, few studies have focused on its adverse effects...”
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“... pasteurization procedures and cause spoilage of fruit juices and acidic beverages in the food industry...”
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“... progressively lost the Maltese cross and granular structure. There was also a decrease in the enthalpy of the...”
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Artigo
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