Search alternatives:
decrease owing » decrease lodging (Expand search), decrease during (Expand search), decrease in (Expand search)
gel processing » gel process (Expand search), signal processing (Expand search)
owing decrease » taping decrease (Expand search), will decrease (Expand search), skins 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)
Showing 1 - 20 results of 348 for search '(( decrease on decrease gel processing ) OR ( decrease of decrease owing decrease ))*', query time: 0.79s Refine Results
1
Published 2013
“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
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Article
3
Published 2013
“..., firmness, rehydration ratio, and water holding capacity of aloe vera gel stored for 60 days at 4 °C. The...”
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Article
6
Published 2014
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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Article
7
Published 2014
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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Article
11
Published 2022
“... (referred to the mass of sugar) as a total replacement of pectin. Processing followed the Good Manufacturing...”
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Bachelor thesis
12
Published 2020
“...Os doces e geleias de frutas estão presentes no dia-a-dia dos brasileiros, em todos os estados...”
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Doctoral thesis
17
Published 2012
“...) para olho-de-cão, eviscerado armazenado em gelo (0 ± 1°C) e acompanhar por análises químicas, físicas...”
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Master thesis
19
Published 1965
“... processing conditions. Comparing the extracts of fermented, partially fermented and fully fermented beans...”
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Article
20
Published 2008
“... to a decrease in the gel strength. However, for whey proteins a small amount of LBG (0.1 %) leads to a big...”
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