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decrease when » decrease the (Expand search), decreases wheat (Expand search), decrease their (Expand search)
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when processing » whey processing (Expand search), wheat processing (Expand search), oven processing (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)
decrease when » decrease the (Expand search), decreases wheat (Expand search), decrease their (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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“... observe the flaxseed functional properties in different processing conditions and use in food, through the...”
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Master thesis
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“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Doctoral thesis
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“... content from 37.4 to 42.3% and reduced the lipid concentration from 1.9 to 1.1%. Approximately 4- and...”
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Article
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“...: T1 (control), which after processing was packed and refrigerated, then three different immersion times...”
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Bachelor thesis
12
“... plasmática, porém não foi suficiente para inibir a peroxidação lipídica durante a refrigeração por 96 horas...”
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Master thesis
13
“... Methanosarcina genus (59.15%). There was a decrease in methane yield when the operation occurred at 100% FL. This...”
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Doctoral thesis
14
“... de água, proteína, lipídeo, cinza, amido, carboidrato total) e contaminação por desoxinivalenol-DON...”
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Master thesis
15
“... os índices de cinzas, fibras, lipídeos, apresentou também coloração escura, quando comparada a farinhas...”
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Master thesis
16
17
“... efeitos protetores nos distúrbios do metabolismo glicêmico e lipídico, redução da concentração de ácido...”
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Master thesis
18
“... foram: umidade, Aa, pH, cinzas, cloretos, proteínas, lipídeos, cor (L*, a*, b*) e textura (força de cisalhamento...”
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Bachelor thesis
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“... values are kept for 3 months in a freezer, and 1 month when cooled; and the energy contained in the pulp...”
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Master thesis