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toc decrease » to decrease (Expand search), the decrease (Expand search), or decrease (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease cooking » decrease flooding (Expand search), decrease owing (Expand search), decrease lodging (Expand search)
cooking process » cooling process (Expand search), working process (Expand search), making process (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease not » decrease of (Expand search), decrease at (Expand search), decrease akt (Expand search)
not decrease » to decrease (Expand search), not increase (Expand search), and decrease (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decrease on (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), or decrease (Expand search)
1
“... para serem submetidos ao processo de polpação Compact Cooking TM tendo também como premissas a obtenção...”
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Master thesis
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“... increase in the hydration time provided a decrease in the cooking time, but the higher correlation (around...”
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Article
6
“... raw material, there is a need to reduce the final price of biodiesel. Thus, oil sources that are not...”
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7
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“...O Transtorno Obsessivo-Compulsivo (TOC) consiste em uma doença crônica caracterizada pela presença...”
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Master thesis
9
“... changes. Blanching and boiling caused a decrease in luminosity and a loss of green coloration in both...”
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Article
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“... 24 h of fermentation and 40 min of cooking as process parameters. The tucupi prepared had pH 3.71, titratable acidity...”
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Article
15
“...-se necessários processos alternativos de controle de pragas e fungos. Foram investigados os efeitos do ozônio...”
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Doctoral thesis
16
“... analyzed for total N (TN), total organic C (TOC), soluble inorganic N (SIN), soluble organic N (SON...”
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Doctoral thesis
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19
“... para selecionar o processamento do tucupi (fermentação e tempos de cocção) em função do teor de ácido cianídrico...”
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Article
20
“... significant difference in shear force analysis between aged and not aged fillets. The best results for cooking...”
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Master thesis