Buscas alternativas:
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strength decrease » strength increase (Expandir a busca), strength degree (Expandir a busca), strength decline (Expandir a busca)
the processing » the process (Expandir a busca), image processing (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease _ (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 strength » increases strength (Expandir a busca), decrease treg (Expandir a busca), derive strength (Expandir a busca)
strength decrease » strength increase (Expandir a busca), strength degree (Expandir a busca), strength decline (Expandir a busca)
the processing » the process (Expandir a busca), image processing (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease _ (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)
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A comparative study of the heat input during laser welding of aeronautical aluminum alloy AA6013-T4.
Assuntos:
“...Laser processing...”Acessar documento
Artigo
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“... (SE) extractions, alone and in sequence, to simultaneously: i) decrease the hydrocolloid extraction waste...”
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Artigo
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Assuntos:
“...[en] IMAGE PROCESSING...”
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Tese
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“... such as temperature, pH, the presence of different minerals, and ionic strength. Low pH, specific...”
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Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
“... to a decrease in the gel strength. However, for whey proteins a small amount of LBG (0.1 %) leads to a big...”Acessar documento
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