Buscas alternativas:
solid processing » sound processing (Expandir a busca), kaolin processing (Expandir a busca), food processing (Expandir a busca)
decrease solid » decrease sod (Expandir a busca), decrease covid (Expandir a busca), decrease sodium (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)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), the decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
solid processing » sound processing (Expandir a busca), kaolin processing (Expandir a busca), food processing (Expandir a busca)
decrease solid » decrease sod (Expandir a busca), decrease covid (Expandir a busca), decrease sodium (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)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), the decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
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“... apresenta a presença de proteínas e lipídeos na superfície das partículas de borracha presentes no látex...”
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Tese
3
“... were also affected by processing, with a decrease in monounsaturated and saturated fatty acids, but...”
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“... flours tested. Weak and strong wheat dough with 5% of dextrin has not influence on ratio...”
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Dissertação
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