Buscas alternativas:
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may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), to decrease (Expandir a busca)
decrease may » decrease at (Expandir a busca), decrease by (Expandir a busca), decrease human (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
food basic » wood basic (Expandir a busca), food brasil (Expandir a busca), food based (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
may decrease » may increase (Expandir a busca), can decrease (Expandir a busca), to decrease (Expandir a busca)
decrease may » decrease at (Expandir a busca), decrease by (Expandir a busca), decrease human (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
food basic » wood basic (Expandir a busca), food brasil (Expandir a busca), food based (Expandir a busca)
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“...O arroz (Oryza sativa L.), alimento básico para a metade da população mundial, é uma fonte...”
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Tese
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“... / spherification is a new method of food processing, which can be applied to the fruit pulp, the process consists...”
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Dissertação
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“...Relatório de estágio de mestrado em Ensino do 1º Ciclo do Ensino Básico e de Matemática e Ciências...”
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Dissertação
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“... of salivary glands, with decrease of saliva quality or quantity. It's a frequent symptom in palliative care...”
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Artigo
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“..., pain relief techniques, free intake of liquids and food, among others, which transform childbirth and...”
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Artigo
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“... it may cause masticatory ability reduction and consequent interference in food digestion. Besides, it may...”
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Artigo
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Gravading of mackerel (Scomber sp.): physicochemical and sensory changes during refrigerated storage
“...), texture (hardness), pH, water activity and moisture content, total volatile basic nitrogen content (TVB...”Acessar documento
Dissertação