Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
flour properties » colour properties (Expandir a busca), flow properties (Expandir a busca), folder properties (Expandir a busca)
decrease flour » decrease food (Expandir a busca), decrease fear (Expandir a busca), decrease or (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease the (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
flour properties » colour properties (Expandir a busca), flow properties (Expandir a busca), folder properties (Expandir a busca)
decrease flour » decrease food (Expandir a busca), decrease fear (Expandir a busca), decrease or (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease the (Expandir a busca)
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“... properties of black rice (Oryza sativa L.) flour were studied using thermogravimetry and derivative...”
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Artigo
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“... by nettle seed flour and a nettle seed phenolic extract, before, during and after thermal processing (baking...”
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Artigo
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“... containing sugarcane biomass waste or silica flour, submitted to high temperature and pressure cycles using...”
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Artigo
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“... retention capacity. It was evaluated the technological properties of flour containing 5, 7.5 and...”
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Dissertação
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“... affect the chemical properties proximate the mixture, resulting in a decrease in humidity, lipids, fibers...”
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Dissertação
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