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decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease gel » decrease cell (Expand search), decrease il (Expand search), decrease age (Expand search)
decrease on » decrease in (Expand search), decrease or (Expand search), decrease and (Expand search)
on decrease » on decreased (Expand search), or decrease (Expand search), and decrease (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
gel based » cell based (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
decrease gel » decrease cell (Expand search), decrease il (Expand search), decrease age (Expand search)
decrease on » decrease in (Expand search), decrease or (Expand search), decrease and (Expand search)
on decrease » on decreased (Expand search), or decrease (Expand search), and decrease (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
gel based » cell based (Expand search)
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“...To produce jelly is a method of preserving food using heat and increasing osmotic pressure, which...”
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Bachelor thesis
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“... paucimobilis microorganism. This polymer is commonly used in food and pharmaceutical industry. It can...”
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Master thesis
4
“...) para olho-de-cão, eviscerado armazenado em gelo (0 ± 1°C) e acompanhar por análises químicas, físicas...”
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Master thesis
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“... of water from the material to an unsaturated gaseous phase. Drying of food products is used to decrease the...”
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Bachelor thesis
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“... potencial de uso como revestimento, devido as suas características de formação de gel, além de sua qualidade...”
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Master thesis
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“... o comportamento da fração gel e perda de massa das amostras frente a variações na quantidade de micropartículas...”
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Master thesis
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