Buscas alternativas:
solubility properties » stability properties (Expandir a busca), reliability properties (Expandir a busca), durability properties (Expandir a busca)
decrease solubility » increase solubility (Expandir a busca), increased solubility (Expandir a busca), decreased sensibility (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (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)
solubility properties » stability properties (Expandir a busca), reliability properties (Expandir a busca), durability properties (Expandir a busca)
decrease solubility » increase solubility (Expandir a busca), increased solubility (Expandir a busca), decreased sensibility (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (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)
1
“... (up to 30 U·g-1), on selected properties of pea (PPI) and soy (SPI) protein isolates with concentrations between 1 and...”
Acessar documento
Acessar documento
2
“... (up to 30 U·g-1 ), on selected properties of pea (PPI) and soy (SPI) protein isolates with concentrations between 1 and...”
Acessar documento
Acessar documento
4
5
“... with those of CH or WPI films, in terms of water vapor permeability (WVP), mechanical properties...”
Acessar documento
Acessar documento
Artigo
6
“... interaction of plant extracts with the food product, which may prevent or reduce deterioration and improve the...”
Acessar documento
Acessar documento
Dissertação
7
8
9
Produção e caracterização de filmes ativos de TPS/PBAT adicionados de curcumina por extrusão reativa
Assuntos:
“...Food - Packaging...”Acessar documento
Trabalho de conclusão de curso
10
11
12
13
14
16
17
19