Buscas alternativas:
decrease strength » increases strength (Expandir a busca), decrease treg (Expandir a busca), derive strength (Expandir a busca)
strength degree » strength between (Expandir a busca)
or processing » or reprocessing (Expandir a busca), poir processing (Expandir a busca), air processing (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (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)
decrease or » decrease on (Expandir a busca), decrease pro (Expandir a busca), decrease toc (Expandir a busca)
degree and » degree in (Expandir a busca)
decrease strength » increases strength (Expandir a busca), decrease treg (Expandir a busca), derive strength (Expandir a busca)
strength degree » strength between (Expandir a busca)
or processing » or reprocessing (Expandir a busca), poir processing (Expandir a busca), air processing (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (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)
decrease or » decrease on (Expandir a busca), decrease pro (Expandir a busca), decrease toc (Expandir a busca)
degree and » degree in (Expandir a busca)
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Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
“... concentrate (WPC) and hydrolysates with a degree of hydrolysis (DH) of 1.5, 2.5 and 4.9 % were used. Different...”Acessar documento
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“... as high degree of raw material grinding, high compaction force, and sintering temperature) and the...”
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