Buscas alternativas:
decrease flour » decrease food (Expandir a busca), decrease or (Expandir a busca), decreases flow (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)
flour effect » flood effect (Expandir a busca), filler effect (Expandir a busca), filter effect (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 flour » decrease food (Expandir a busca), decrease or (Expandir a busca), decreases flow (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)
flour effect » flood effect (Expandir a busca), filler effect (Expandir a busca), filter effect (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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“... with nettle seed flour had a higher content of free and bound phenolics (2.1 and 2.5 times...”
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Artigo
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“... extruded BRS305 sorghum flour presented resistant starch, condensed tannins, and phenolic compounds with...”
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Tese
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“... extract of leaves and flour from Guabiju fruits (Myrcianthes pungens) on the laboratory parameters...”
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“...ObjectiveThe objective of this study was to investigate the effect of bread incorporated with...”
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“... of carioca bean flour and its protein hydrolyzate, associated with a HFD, on the modulation of the intestinal...”
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Tese
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“... 10.22 g/100 g, with a decrease from 6 to 37% which correlated with a significant increase in the fiber...”
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“... flour associated with a high-fat diet in the adipogenesis, inflammation, oxidative stress and on the...”
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Tese
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“... effect of vegetable by-products and amaranth flour on the ability of three starters - Streptococcus...”
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“... distribution in the flours, with boiling leading to aggregate formation (>1000 μm) due to starch...”
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Artigo
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“... distribution in the flours, with boiling leading to aggregate formation (>1000 μm) due to starch...”
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