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Mostrando 1 - 20 resultados de 1.754 para a busca '(( decrease of decrease flour processing ) OR ( decrease on decrease strain decrease ))*', tempo de busca: 0,81s Refinar Resultados
1
Publicado em 2021
“... study, secondary metabolites of Pseudomonas aeruginosa LV strain were applied on spore germination and...”
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Artigo
3
Publicado em 2021
“... area, regardless of the degree of strain, while mast cells activity was not affected by the treatment...”
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4
Publicado em 2021
“..., with bacterial strain INPA 03-11B that was selected in the first experiment, and five percentages...”
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5
Publicado em 2009
“...Rhesus macaques infected with the WE strain of lymphocytic choriomeningitis virus (LCMV-WE) serve...”
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Artigo
6
Publicado em 2005
“... and ethanol production in comparison to the commercial strain Lalvin QA23, Saccharomyces cerevisiae...”
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7
Publicado em 2020
“... both groups with one plate, a decrease of 10.5% in the plate and a decrease of 29.0% in the screws...”
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Artigo
10
Publicado em 2015
“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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Artigo
11
Publicado em 2018
“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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12
Publicado em 2018
“... perishable crop. To increase its industrial application, yellow sweet potato flour has been produced for use...”
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Artigo
14
Publicado em 2017
“... to conclude that bending led to the decrease of Young’s Modulus (E) of the film which was provoked by the...”
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Dissertação
16
Publicado em 2023
Assuntos: “...stress-strain; austenite; strain-induced martensite...”
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Artigo
17
Publicado em 2019
“... processing and utilization of acerola by-products, the objective was to evaluate the physico-chemical...”
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19
por Rosado, T
Publicado em 2009
“... as a decrease of wet weight and mitochondrial NADH cit c reductase of S. cerevisiae UE-ME3. Also our results...”
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Artigo
20
Publicado em 2014
“... of P-solubilizing bacteria strain P17 seems to be a synergetic effect of pH decrease, organic acids, phosphatase...”
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