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starch processing » speech processing (Expand search), batch processing (Expand search), search process (Expand search)
decrease starch » disease starch (Expand search)
decrease skins » increase skin (Expand search), decrease owing (Expand search), decrease its (Expand search)
skins decrease » statins decrease (Expand search), lesions decrease (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)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
starch processing » speech processing (Expand search), batch processing (Expand search), search process (Expand search)
decrease starch » disease starch (Expand search)
decrease skins » increase skin (Expand search), decrease owing (Expand search), decrease its (Expand search)
skins decrease » statins decrease (Expand search), lesions decrease (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)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
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“... on peroxidation, plasma and hepatic lipid profiles of female rats, as well as quantification and characterization...”
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“...-friendly processing method to decompose the circuits into constituent elements and recover the conductive...”
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“... resistant starch content, even with a decrease in the content after this processing; they also showed more...”
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“... and non-host environments, and is especially important in food processing settings. Because cross...”
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“... temperature, starch concentration and heating time) and spray-dried. A rotational compound central design was...”
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“... temperature, starch concentration and heating time) and spray-dried. A rotational compound central design was...”
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“... at 400 MPa/25℃ had minimal effect. As pressure and/or temperature increased, processed arrowroot starches...”
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