Buscas alternativas:
between processing » between professions (Expandir a busca), between process (Expandir a busca), between processes (Expandir a busca)
increase between » disease between (Expandir a busca), income between (Expandir a busca), case between (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food increase » fold increase (Expandir a busca), could increase (Expandir a busca), field increase (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease the (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
between processing » between professions (Expandir a busca), between process (Expandir a busca), between processes (Expandir a busca)
increase between » disease between (Expandir a busca), income between (Expandir a busca), case between (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food increase » fold increase (Expandir a busca), could increase (Expandir a busca), field increase (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease the (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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Assuntos:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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“... the increase of OFMSW in the mixture, with the maximum experimental value of kM (0.27 d-1) obtained...”
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“... 10.22 g/100 g, with a decrease from 6 to 37% which correlated with a significant increase in the fiber...”
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“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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“...Food products such as breads, cakes, crackers, meringues, ice creams and several bakery items...”
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