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energy processing » sensory processing (Expandir a busca)
decrease energy » increase energy (Expandir a busca), increases energy (Expandir a busca), increased energy (Expandir a busca)
decrease faster » decrease after (Expandir a busca), decrease further (Expandir a busca), decreased after (Expandir a busca)
faster decrease » rate decrease (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
energy processing » sensory processing (Expandir a busca)
decrease energy » increase energy (Expandir a busca), increases energy (Expandir a busca), increased energy (Expandir a busca)
decrease faster » decrease after (Expandir a busca), decrease further (Expandir a busca), decreased after (Expandir a busca)
faster decrease » rate decrease (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and 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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“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
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Artigo
2
“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
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3
“.... It is characterized as a slightly acid, low sugar, high β-carotene, and high energy fruit. Given the small number...”
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Dissertação
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