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gel processing » gel process (Expand search), signal processing (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease with » decreases with (Expand search), increase with (Expand search), decrease in (Expand search)
with decrease » with decreased (Expand search), with deceased (Expand search), with increase (Expand search)
decrease gel » decrease cell (Expand search), decrease il (Expand search), decrease age (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
gel processing » gel process (Expand search), signal processing (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease with » decreases with (Expand search), increase with (Expand search), decrease in (Expand search)
with decrease » with decreased (Expand search), with deceased (Expand search), with increase (Expand search)
decrease gel » decrease cell (Expand search), decrease il (Expand search), decrease age (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
2
“...To produce jelly is a method of preserving food using heat and increasing osmotic pressure, which...”
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Bachelor thesis
3
“... healthy food ingredient. Moreover, the enrichment with yeast protein extract (YPE) may be useful to design...”
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Article
4
“...) para olho-de-cão, eviscerado armazenado em gelo (0 ± 1°C) e acompanhar por análises químicas, físicas...”
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Master thesis
6
“... be dissolved in water, and when heated and mixed with mono or divalent cations, forms a gel upon lowering the...”
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Master thesis
7
8
“... para a formação e fortalecimento de gel formado. O processamento por AP influenciou a estrutura secundária...”
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9
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11
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13
“..., the milk casein is aggregate to form a gel, later cut when the separation thereof occurs. It is used...”
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Master thesis
14
15
“... potencial de uso como revestimento, devido as suas características de formação de gel, além de sua qualidade...”
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Master thesis
16
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19
“... até a cadeia de resfriamento do peixe. O gelo utilizado no abate para a insensibilização do peixe...”
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Doctoral thesis
20