Buscas alternativas:
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decrease not » decrease akt (Expandir a busca), decrease on (Expandir a busca), decrease or (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
during bread » during breast (Expandir a busca), during head (Expandir a busca), during real (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decrease not » decrease akt (Expandir a busca), decrease on (Expandir a busca), decrease or (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
during bread » during breast (Expandir a busca), during head (Expandir a busca), during real (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
1
2
3
4
“... application in products intended for human consumption, such as French bread. Three experiments were carried...”
Acessar documento
Acessar documento
Tese
5
“... (Lf 139) and assess its impact on bread quality. The two sourdoughs (control - not inoculated; and 139...”
Acessar documento
Acessar documento
Trabalho de conclusão de curso
6
7
8
9
10
“... produced during fermentation was not influenced by the added amount of extract and was not favored...”
Acessar documento
Acessar documento
Trabalho de conclusão de curso
11
12
“... of replacement of dextrin by wheat flour, significant decrease in water absorption was observed for all wheat...”
Acessar documento
Acessar documento
Dissertação
13
14