Buscas alternativas:
training decreases » training increases (Expandir a busca)
decrease training » increased training (Expandir a busca), disease training (Expandir a busca), release training (Expandir a busca)
decrease cooking » decrease flooding (Expandir a busca), decrease lodging (Expandir a busca), decrease walking (Expandir a busca)
decreases faster » decreases water (Expandir a busca), decreases after (Expandir a busca), decreases cancer (Expandir a busca)
cooking process » cooling process (Expandir a busca), working process (Expandir a busca), making process (Expandir a busca)
faster decrease » rate 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)
training decreases » training increases (Expandir a busca)
decrease training » increased training (Expandir a busca), disease training (Expandir a busca), release training (Expandir a busca)
decrease cooking » decrease flooding (Expandir a busca), decrease lodging (Expandir a busca), decrease walking (Expandir a busca)
decreases faster » decreases water (Expandir a busca), decreases after (Expandir a busca), decreases cancer (Expandir a busca)
cooking process » cooling process (Expandir a busca), working process (Expandir a busca), making process (Expandir a busca)
faster decrease » rate 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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“...Introduction: The pelvic floor muscle (PFM) training is the most common treatment for urinary...”
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“...INTRODUCTION: The pelvic floor muscle (PFM) training is the most common treatment for urinary...”
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“... para serem submetidos ao processo de polpação Compact Cooking TM tendo também como premissas a obtenção...”
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“... in competition with the food market, such as residual cooking oils, are used. However, these oils show high...”
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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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“... changes. Blanching and boiling caused a decrease in luminosity and a loss of green coloration in both...”
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