Buscas alternativas:
flow processing » flour processing (Expandir a busca), flow process (Expandir a busca), flow processes (Expandir a busca)
decrease flow » decreases flow (Expandir a busca), decrease low (Expandir a busca), decrease food (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
flow processing » flour processing (Expandir a busca), flow process (Expandir a busca), flow processes (Expandir a busca)
decrease flow » decreases flow (Expandir a busca), decrease low (Expandir a busca), decrease food (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
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“... correlations increase with the increase of the channels aspect ratio and the decrease of the chevron angle. The...”
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2
“... a significant increase in saliva flow rate, together with a decrease in total protein concentration, bread odour...”
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“...), respectively a cationic and an anionic surfactant were investigated to control turbulent and laminar flow...”
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“... laminar flow-generated biofilms formed by P. fluorescens. The disinfectant action of CTAB and SDS...”
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“...A novel continuous small-scale reactor based on the oscillatory flow technology (Harvey et al 2001...”
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“... tipo plug-flow, tratando manipueira de duas maneiras: diminuindo-se gradativamente o tempo de retenção...”
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“... tipo plug-flow, tratando manipueira de duas maneiras: diminuindo-se gradativamente o tempo de retenção...”
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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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“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
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“... current flow through particles’ surfaces promotes the partial melting of contacts and the particle sliding...”
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