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protein properties » protection properties (Expandir a busca), protective properties (Expandir a busca), protein protects (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease protein » decreases protein (Expandir a busca), decreased protein (Expandir a busca), increase protein (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 of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
protein properties » protection properties (Expandir a busca), protective properties (Expandir a busca), protein protects (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease protein » decreases protein (Expandir a busca), decreased protein (Expandir a busca), increase protein (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 of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
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“.... Alternatively, it could be used as a source for the preparation of protein isolates for the food industry. Most...”
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“... similar appearance to those immediately after treatment. A significant decrease in water activity...”
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Artigo
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“... ao mantenimento da cor apresenta grande potencial. Materiais como a proteína de soro de leite apresentam grande...”
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Dissertação
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