Buscas alternativas:
decrease cooking » decrease flooding (Expandir a busca), decrease lodging (Expandir a busca), decrease walking (Expandir a busca)
cooking process » cooling process (Expandir a busca), working process (Expandir a busca), making process (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease with (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease cooking » decrease flooding (Expandir a busca), decrease lodging (Expandir a busca), decrease walking (Expandir a busca)
cooking process » cooling process (Expandir a busca), working process (Expandir a busca), making process (Expandir a busca)
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease with (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
after decrease » faster decrease (Expandir a busca), after deceased (Expandir a busca), litter 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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“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
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Artigo
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“... para serem submetidos ao processo de polpação Compact Cooking TM tendo também como premissas a obtenção...”
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Dissertação
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“... changes. Blanching and boiling caused a decrease in luminosity and a loss of green coloration in both...”
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Artigo
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“... increase in the hydration time provided a decrease in the cooking time, but the higher correlation (around...”
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“... in competition with the food market, such as residual cooking oils, are used. However, these oils show high...”
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“... in lower firmness, higher viscoelastic functions (G0 and G”) and a significant improvement in the cooking...”
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