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decrease baking » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
baking process » making process (Expand search), taking process (Expand search), aging process (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
decrease l » decrease il (Expand search), decrease _ (Expand search), decrease β (Expand search)
l decrease » _ decrease (Expand search), α decrease (Expand search), or decrease (Expand search)
decrease baking » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
baking process » making process (Expand search), taking process (Expand search), aging process (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
and decrease » and decreases (Expand search), and decreased (Expand search), and increase (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
decrease l » decrease il (Expand search), decrease _ (Expand search), decrease β (Expand search)
l decrease » _ decrease (Expand search), α decrease (Expand search), or decrease (Expand search)
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“... extract, 7.7% baking powder and 5.5% vegetable fat with a total quality score equal to 73.01%. The breads...”
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Doctoral thesis
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“..., mas também aos processos de modificação que os amidos foram submetidos. Em se tratando dos filmes formados...”
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Master thesis
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“... para esta cultura. Para a produção das lâminas, as toras de Pinus passam por um processo de cozimento, com vapor...”
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Master thesis
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“..., stabilization of insulin and blood glucose levels, as well as regulation of serum lipids. The aim of this...”
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Master thesis
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“..., fritura, tostagem ou no processo de assar alimentos ricos em carboidratos com temperaturas superiores...”
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