Buscas alternativas:
seed processing » food processing (Expandir a busca), and processing (Expandir a busca)
decrease seed » decrease need (Expandir a busca), decreased feed (Expandir a busca), decreased need (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)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
seed processing » food processing (Expandir a busca), and processing (Expandir a busca)
decrease seed » decrease need (Expandir a busca), decreased feed (Expandir a busca), decreased need (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)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), or decrease (Expandir a busca), of decrease (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
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“... as decrease of viscosity and hardening ability during processing and preservation, especially at low...”
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“... associated with freezing and cooling temperatures showed that the values of moisture, ash, pH, β-carotene and...”
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Dissertação
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“... of replacement of dextrin by wheat flour, significant decrease in water absorption was observed for all wheat...”
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