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decrease that » decrease at (Expandir a busca), decrees that (Expandir a busca), decree that (Expandir a busca)
that increase » an increase (Expandir a busca), not increase (Expandir a busca), can increase (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca)
the decrease » to decrease (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), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease that » decrease at (Expandir a busca), decrees that (Expandir a busca), decree that (Expandir a busca)
that increase » an increase (Expandir a busca), not increase (Expandir a busca), can increase (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca)
the decrease » to decrease (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), not decrease (Expandir a busca), to decrease (Expandir a busca)
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“... analysis that encompassed all the studied traits highlighted some contrib- utes for the screening of bread...”
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“... elaboration of French bread (Experiment III) influenced the increase of protein content, mineral matter...”
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Tese
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“... 5% in the bread dough shows damage to the starch structure and characteristics that negatively affect the...”
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Trabalho de conclusão de curso
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“... negatively affected due to dextrin. There was significant increase in the width of the biscuits with...”
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Dissertação
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