Buscas alternativas:
decrease water » decreases water (Expandir a busca), decrease after (Expandir a busca), increase water (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease water » decreases water (Expandir a busca), decrease after (Expandir a busca), increase water (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease the (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
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“... in food product development is the design of products with enhanced nutritional profile and a sustainable...”
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Dissertação
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“... as homogenization pressure, surfactant concentrations and oil:water ratio significantly affected the values...”
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Artigo
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“.... As a consequence, the shelf-life and commercial acceptability of the food products decrease. Currently, one of the...”
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“...-at-break, thickness, water vapor, and oxygen permeability were not significantly affected with...”
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Artigo
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“... to food and nutrition policies. Methods: This is a descriptive cross-sectional study based on secondary...”
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“... biopolymer, reduce the transparency, decrease water vapour and oxygen permeability, enhance water moisture...”
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“... to produce P fertilizer to support global food production. Being a non-renewable and irreplaceable resource...”
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“... carrying capacity (CC) of natural ecosystems for bivalve culture, because of decreases in growth rates and...”
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“...This work aims at characterising polysaccharide-based films without (GA) and with the incorporation...”
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“... paucimobilis microorganism. This polymer is commonly used in food and pharmaceutical industry. It can...”
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