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toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
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Mostrando 1 - 20 resultados de 580 para a busca '(( decrease in decrease toc decrease ) OR ( decrease _ decrease flour effect ))*', tempo de busca: 0,61s Refinar Resultados
2
Publicado em 2022
“...The aim of this study was to determine whether a combination of seaweed flour (Lithothamnium...”
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3
Publicado em 2014
“...The effect of Jabuticaba [Plinia jaboticaba (Vell.) Berg] Skin Flour (JSF) was studied...”
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5
Publicado em 2017
“.... The color test showed that high levels of peach palm peel flour resulted in a decrease in the values...”
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6
Publicado em 2006
“... replacement with cassava shavings flour. Quadractic effect on daily feed intake, with averages of 100.68, 101...”
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7
Publicado em 2013
“... complementary foods and has been reported to be beneficial for enhancing nutritive value. The effect of soaking...”
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10
Publicado em 2022
“... banana flour (GBF) + wheat flour (WF) and hydrated chia + fat, sugar, cocoa powder and eggs by using the...”
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11
Publicado em 2008
“... profitability concept discussed at Theory of Construction (TOC), in which the gain is defined as the index...”
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Dissertação
12
Publicado em 2016
“... pela capacidade de ver, ouvir e tocar os pacientes. Esse comportamento mostra a necessidade de fortalecer...”
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15
Publicado em 2011
“... objective was to develop instant noodles (IN) with functional properties by adding 10% green banana flour...”
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16
Publicado em 2016
“...%. With the increasing levels of fish silage flour there was a decrease on the average thickness of back...”
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Dissertação
17
Publicado em 2022
“... by nettle seed flour and a nettle seed phenolic extract, before, during and after thermal processing (baking...”
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18
Publicado em 2017
“...O Transtorno Obsessivo-Compulsivo (TOC) consiste em uma doença crônica caracterizada pela presença...”
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Dissertação
19
Publicado em 2012
“.... Also indicates a decrease in the interest of the athlete in the school when the signing of the first...”
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20
Publicado em 2015
“... 10.22 g/100 g, with a decrease from 6 to 37% which correlated with a significant increase in the fiber...”
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