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wheat processing » heat processing (Expandir a busca), threat processing (Expandir a busca), meat processing (Expandir a busca)
decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
taping decrease » training decreases (Expandir a busca)
decrease wheat » decreases wheat (Expandir a busca), increase wheat (Expandir a busca), decrease when (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 82 para a busca '(( decrease in decrease wheat processing ) OR ( decrease taping decrease of decrease ))*', tempo de busca: 0,71s Refinar Resultados
1
Publicado em 2015
“...© 2014 Australian Physiotherapy Association.Question: Does Kinesio Taping reduce swelling...”
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Artigo
3
Publicado em 2021
“... conditions of the skin. In this context, it has been demonstrated that Kinesio Taping (KT) accelerates the...”
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Artigo
5
Publicado em 2022
Assuntos: “...processing...”
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Artigo
7
Publicado em 2017
“... of taping being increasingly used in recent years is Kinesio Taping, which is often used as resource...”
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Relatório
10
Publicado em 2024
“... changes, influencing knee functionality (Furlanetto et al., 2016). Kinesio Taping (KT), which consists...”
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Artigo
11
Publicado em 2021
“..., the wheat cultivation areas decrease, and prices are rising in Turkey. On the other hand, wheat yield...”
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Artigo
14
Publicado em 2018
“... available, among them it is the functional taping. Objective: To evaluate the influence of functional taping...”
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Artigo
15
Publicado em 2015
“...Objective: analyze the effect of Kinesio Taping (KT) on the indirect clinical markers of muscle...”
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Dissertação
17
Publicado em 2025
“...BACKGROUND: Current research supports the fact that prophylactic ankle taping (AT) is effective...”
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Artigo
19
Publicado em 2020
“... product parameters. Thus, the objective of this work was to evaluate the rheological behavior of wheat...”
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Artigo
20
Publicado em 2018
“... technological quality and the carotenoids content in sweet breads produced with the replacement of wheat flour...”
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Artigo
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