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in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
decrease flour » decrease food (Expand search), decrease or (Expand search), decreases flow (Expand search)
with decrease » with decreased (Expand search), with deceased (Expand search), with increase (Expand search)
decrease with » decreases with (Expand search), increase with (Expand search), decrease the (Expand search)
decrease and » decreases and (Expand search), decrease of (Expand search), decrease the (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
flour effect » flood effect (Expand search), filler effect (Expand search), filter effect (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
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“...ObjectiveThe objective of this study was to investigate the effect of bread incorporated with...”
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2
“... with nettle seed flour had a higher content of free and bound phenolics (2.1 and 2.5 times...”
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3
“... extruded BRS305 sorghum flour presented resistant starch, condensed tannins, and phenolic compounds with...”
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4
“... snacks with acceptable quality. The effects of the extrusion processing on fiber (soluble and insoluble...”
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6
“... extract of leaves and flour from Guabiju fruits (Myrcianthes pungens) on the laboratory parameters...”
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7
“... flour associated with a high-fat diet in the adipogenesis, inflammation, oxidative stress and on the...”
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“... of carioca bean flour and its protein hydrolyzate, associated with a HFD, on the modulation of the intestinal...”
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10
“... effect of vegetable by-products and amaranth flour on the ability of three starters - Streptococcus...”
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“... as a function of the particle multiplicity in PbPb and pPb collisions. The data were taken with the CMS detector...”
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“... as a function of the particle multiplicity in PbPb and pPb collisions. The data were taken with the CMS detector...”
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“..., and loss of proteins with low molecular weight compared to the control. The use of soaked-boiled seeds...”
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