Buscas alternativas:
bread processing » brand processing (Expandir a busca), stream processing (Expandir a busca), reward processing (Expandir a busca)
decrease bread » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease treg (Expandir a busca)
decrease toc » decrease the (Expandir a busca), decreased to (Expandir a busca), decrease on (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decrease any » decrease and (Expandir a busca), decreases and (Expandir a busca), decreased and (Expandir a busca)
any decrease » and decrease (Expandir a busca), can decrease (Expandir a busca), may decrease (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)
bread processing » brand processing (Expandir a busca), stream processing (Expandir a busca), reward processing (Expandir a busca)
decrease bread » decreases breast (Expandir a busca), decreases areas (Expandir a busca), decrease treg (Expandir a busca)
decrease toc » decrease the (Expandir a busca), decreased to (Expandir a busca), decrease on (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decrease any » decrease and (Expandir a busca), decreases and (Expandir a busca), decreased and (Expandir a busca)
any decrease » and decrease (Expandir a busca), can decrease (Expandir a busca), may decrease (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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“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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Artigo
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“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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Artigo
4
“... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...”
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Artigo
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6
Perilla frutescens: a potential ingredient for the enhancement of white bread as a source of Omega-3
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“...white bread...”Acessar documento
Artigo
7
“... a significant increase in saliva flow rate, together with a decrease in total protein concentration, bread odour...”
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Artigo
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“... antimicrobial activity against fungi commonly found in bread products, was successfully impregnated...”
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Artigo
12
“... A. β-carotene improve immunity and decrease of incidence of degenerative diseases. The objective...”
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13
“... immunity and decrease of incidence of degenerative diseases. The objective of this work was to introduce...”
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Artigo
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“... that use non-traditional raw materials in partial replacement of wheat flour in its processing. Thus...”
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Dissertação
17
“..., no que toca à formação de esperdícios, à disponibilidade e ao desempenho. Posteriormente foram analisados...”
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Dissertação
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“... in musculoskeletal disorders. However, similar to any type of intervention, SWT needs to be compared to another inert...”
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Dissertação