Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
process modelling » process modeling (Expandir a busca), process model (Expandir a busca), process models (Expandir a busca)
decrease process » decrease processes (Expandir a busca), increase process (Expandir a busca), disease process (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (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 can » decrease in (Expandir a busca), decrease and (Expandir a busca), decrease at (Expandir a busca)
can decrease » and decrease (Expandir a busca), can increase (Expandir a busca), to decrease (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
process modelling » process modeling (Expandir a busca), process model (Expandir a busca), process models (Expandir a busca)
decrease process » decrease processes (Expandir a busca), increase process (Expandir a busca), disease process (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (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 can » decrease in (Expandir a busca), decrease and (Expandir a busca), decrease at (Expandir a busca)
can decrease » and decrease (Expandir a busca), can increase (Expandir a busca), to decrease (Expandir a busca)
1
“.... No processo de produção convencional, a mostura é a etapa que objetiva prioritariamente, promover...”
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Dissertação
2
“... o processo de desidratação, estabilidade e características do iogurte em pó por liofilização ou atomização...”
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Tese
3
“... de bactérias ácido lácticas (BAL) durante o armazenamento. A mesma condição operacional do processo...”
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Tese
4
5