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decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
taping decrease » statins decrease (Expand search), training decreases (Expand search), rapidly decrease (Expand search)
whey processing » query processing (Expand search), by processing (Expand search), fishery processing (Expand search)
decrease whey » decrease when (Expand search), decrease the (Expand search), decrease theory (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
Showing 1 - 20 results of 53 for search '(( decrease in decrease taping decrease ) OR ( decrease to decrease whey processing ))*', query time: 0.72s Refine Results
1
Published 2015
“...© 2014 Australian Physiotherapy Association.Question: Does Kinesio Taping reduce swelling...”
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Article
2
Published 2021
“... conditions of the skin. In this context, it has been demonstrated that Kinesio Taping (KT) accelerates the...”
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Article
4
Published 2017
“... of taping being increasingly used in recent years is Kinesio Taping, which is often used as resource...”
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Report
7
Published 2018
“... available, among them it is the functional taping. Objective: To evaluate the influence of functional taping...”
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Article
10
Published 2024
“... changes, influencing knee functionality (Furlanetto et al., 2016). Kinesio Taping (KT), which consists...”
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Article
12
Published 2015
“...Objective: analyze the effect of Kinesio Taping (KT) on the indirect clinical markers of muscle...”
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Master thesis
13
Published 2025
“...BACKGROUND: Current research supports the fact that prophylactic ankle taping (AT) is effective...”
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Article
15
Published 2010
“...Thermal processing may result in disruption of the native conformation of whey proteins, thus...”
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16
Published 2013
“...Thermal processing may result in disruption of the native conformation of whey proteins, thus...”
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19
Published 2004
“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
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Article
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