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migration decrease » vibration decreases (Expand search), maturation decreases (Expand search), modulation decrease (Expand search)
wheat processing » heat processing (Expand search), threat processing (Expand search), meat processing (Expand search)
decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
faster decrease » rate decrease (Expand search)
decrease wheat » decreases wheat (Expand search), increase wheat (Expand search), decrease when (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
migration decrease » vibration decreases (Expand search), maturation decreases (Expand search), modulation decrease (Expand search)
wheat processing » heat processing (Expand search), threat processing (Expand search), meat processing (Expand search)
decrease faster » decrease after (Expand search), decrease further (Expand search), decreased after (Expand search)
faster decrease » rate decrease (Expand search)
decrease wheat » decreases wheat (Expand search), increase wheat (Expand search), decrease when (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
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“..., the wheat cultivation areas decrease, and prices are rising in Turkey. On the other hand, wheat yield...”
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“... product parameters. Thus, the objective of this work was to evaluate the rheological behavior of wheat...”
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“... technological quality and the carotenoids content in sweet breads produced with the replacement of wheat flour...”
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“... in sweet breads produced with the replacement of wheat flour by 0, 3, 6, and 9% yellow sweet potato flour...”
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“... obtained from three distinct cereals, namely wheat, rye and spelt. The cereals were selected on the basis...”
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“... seen: a fast decay (40−60 ps) at short wavelengths, which becomes a rising component at longer...”
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Effects of short V. Long term migration on the eating patterns: the case of Portuguese University...
“..., sopa de vegetais e carne vermelha. A frequência de consumo de snacks, fast food e refeições...”Access document
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