Buscas alternativas:
wheat processing » heat processing (Expandir a busca), threat processing (Expandir a busca), meat processing (Expandir a busca)
decrease wheat » decreases wheat (Expandir a busca), increase wheat (Expandir a busca), decrease when (Expandir a busca)
decrease rapid » decrease lipid (Expandir a busca), decreased ratio (Expandir a busca), decrease and (Expandir a busca)
rapid decrease » rapidly decrease (Expandir a busca), rapid increase (Expandir a busca), ratio decrease (Expandir a busca)
decrease any » decrease and (Expandir a busca), decreases and (Expandir a busca), decreased and (Expandir a busca)
any decrease » and decrease (Expandir a busca), can decrease (Expandir a busca), may decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
wheat processing » heat processing (Expandir a busca), threat processing (Expandir a busca), meat processing (Expandir a busca)
decrease wheat » decreases wheat (Expandir a busca), increase wheat (Expandir a busca), decrease when (Expandir a busca)
decrease rapid » decrease lipid (Expandir a busca), decreased ratio (Expandir a busca), decrease and (Expandir a busca)
rapid decrease » rapidly decrease (Expandir a busca), rapid increase (Expandir a busca), ratio decrease (Expandir a busca)
decrease any » decrease and (Expandir a busca), decreases and (Expandir a busca), decreased and (Expandir a busca)
any decrease » and decrease (Expandir a busca), can decrease (Expandir a busca), may decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
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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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Artigo
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“... product parameters. Thus, the objective of this work was to evaluate the rheological behavior of wheat...”
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“... salivary Na:K ratio. Five weeks of low sodium diet intake resulted in a decrease in the salivary Na:K ratio...”
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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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