Buscas alternativas:
decrease rapidly » disease rapidly (Expandir a busca)
rapidly decrease » rapid increase (Expandir a busca), brazil decrease (Expandir a busca), taping decrease (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
wet processing » meat processing (Expandir a busca), text processing (Expandir a busca), heat processing (Expandir a busca)
decrease wet » decrease with (Expandir a busca), decrease when (Expandir a busca), decrease akt (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decrease rapidly » disease rapidly (Expandir a busca)
rapidly decrease » rapid increase (Expandir a busca), brazil decrease (Expandir a busca), taping decrease (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
wet processing » meat processing (Expandir a busca), text processing (Expandir a busca), heat processing (Expandir a busca)
decrease wet » decrease with (Expandir a busca), decrease when (Expandir a busca), decrease akt (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
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2
“... conducted in order to improve its processing and the use of new materials for partial or total replacement...”
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3
“... os índices de cinzas, fibras, lipídeos, apresentou também coloração escura, quando comparada a farinhas...”
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4
“... mais eficiente, com menor tamanho de partícula, maior teor proteico e viscosidade de pasta e menor teor lipídico...”
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