Search alternatives:
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
and processing » food processing (Expand search)
decrease ratio » decreased ratio (Expand search), decrease at (Expand search), decreased rate (Expand search)
ratio decrease » rate decrease (Expand search), brazil decrease (Expand search), rats decreases (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
and processing » food processing (Expand search)
decrease ratio » decreased ratio (Expand search), decrease at (Expand search), decreased rate (Expand search)
ratio decrease » rate decrease (Expand search), brazil decrease (Expand search), rats decreases (Expand search)
decrease and » decreases and (Expand search), decrease in (Expand search), decrease of (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
1
2
“... in order to keep constant the 4.7 humidity: protein ratio as well as the 20% lipid level, replaced with...”
Access document
Access document
Article
3
4
“... were also affected by processing, with a decrease in monounsaturated and saturated fatty acids, but...”
Access document
Access document
5
“... controle A oxidação lipídica não diferiu significativamente entre as amostras dos dois grupos A adição...”
Access document
Access document
Master thesis
6
7
8
“... (9% lipídeos, grupo C) ou hiperlipídica (29% lipídeos, grupo DH) durante 7 semanas antes do acasalamento...”
Access document
Access document
Master thesis
9
“..., as an increase in the AI/AP ratio and decreases in pH were observed, as well as an accumulation of Volatile Fatty...”
Access document
Access document
Master thesis
10
11
“..., um ótimo índice de qualidade nutricional lipídica, quantidades significativas de cinzas, vitamina...”
Access document
Access document
Master thesis
12
“... flours tested. Weak and strong wheat dough with 5% of dextrin has not influence on ratio...”
Access document
Access document
Master thesis
13
14