Buscas alternativas:
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
decrease grain » decreased brain (Expandir a busca), decreases brain (Expandir a busca), increase grain (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (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)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
decrease grain » decreased brain (Expandir a busca), decreases brain (Expandir a busca), increase grain (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (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)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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“... observe the flaxseed functional properties in different processing conditions and use in food, through the...”
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“... from three cultivars did decrease the formation of paste, moisture, protein, lipid and amylose...”
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“... in the preparation of food products as they have similar nutritional value to whole grain. Furthermore...”
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“... of replacement of dextrin by wheat flour, significant decrease in water absorption was observed for all wheat...”
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