Buscas alternativas:
decrease owing » decrease lodging (Expandir a busca), decrease during (Expandir a busca), decrease in (Expandir a busca)
gel processing » gel process (Expandir a busca), signal processing (Expandir a busca)
owing decrease » taping decrease (Expandir a busca), will decrease (Expandir a busca), skins decrease (Expandir a busca)
decrease gel » decrease cell (Expandir a busca), decrease il (Expandir a busca), decrease age (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), and decrease (Expandir a busca)
or decrease » not decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease pro (Expandir a busca), decrease toc (Expandir a busca)
Mostrando 1 - 20 resultados de 193 para a busca '(( decrease on decrease gel processing ) OR ( decrease owing decrease or decrease ))*', tempo de busca: 0,84s Refinar Resultados
2
Publicado em 2013
“... impair antioxidant defense owing to its involvement in the activation of sodium reabsorption to lead...”
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Artigo
3
Publicado em 2013
“..., firmness, rehydration ratio, and water holding capacity of aloe vera gel stored for 60 days at 4 °C. The...”
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Artigo
6
Publicado em 2014
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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Artigo
7
Publicado em 2014
“... of the nucleonic component decreases with the temperature and increases with the nucleon chemical...”
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Artigo
11
Publicado em 2022
“... (referred to the mass of sugar) as a total replacement of pectin. Processing followed the Good Manufacturing...”
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Trabalho de conclusão de curso
12
Publicado em 2020
“...Os doces e geleias de frutas estão presentes no dia-a-dia dos brasileiros, em todos os estados...”
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Tese
17
Publicado em 2012
“...) para olho-de-cão, eviscerado armazenado em gelo (0 ± 1°C) e acompanhar por análises químicas, físicas...”
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Dissertação
19
Publicado em 1965
“... processing conditions. Comparing the extracts of fermented, partially fermented and fully fermented beans...”
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Artigo
20
Publicado em 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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