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gel processing » gel process (Expand search), signal processing (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease gel » decrease cell (Expand search), decrease il (Expand search), decrease age (Expand search)
decrease can » decrease in (Expand search), decrease and (Expand search), decrease at (Expand search)
can decrease » and decrease (Expand search), can increase (Expand search), to decrease (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
gel processing » gel process (Expand search), signal processing (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease gel » decrease cell (Expand search), decrease il (Expand search), decrease age (Expand search)
decrease can » decrease in (Expand search), decrease and (Expand search), decrease at (Expand search)
can decrease » and decrease (Expand search), can increase (Expand search), to decrease (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
2
“... for minimizing waste and reusing food, it is possible to add by-products from fruit residues to jellies that can...”
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Bachelor thesis
3
“...Alternativas que diminuam a necessidade de fertilizantes nitrogenados na cultura da cana-de-açúcar...”
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Doctoral thesis
4
“...) para olho-de-cão, eviscerado armazenado em gelo (0 ± 1°C) e acompanhar por análises químicas, físicas...”
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Master thesis
6
“... paucimobilis microorganism. This polymer is commonly used in food and pharmaceutical industry. It can...”
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Master thesis
7
“... para a formação e fortalecimento de gel formado. O processamento por AP influenciou a estrutura secundária...”
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11
“... potencial de uso como revestimento, devido as suas características de formação de gel, além de sua qualidade...”
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Master thesis
12
13
“... até a cadeia de resfriamento do peixe. O gelo utilizado no abate para a insensibilização do peixe...”
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Doctoral thesis
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