Buscas alternativas:
starch processing » speech processing (Expandir a busca), batch processing (Expandir a busca), search process (Expandir a busca)
increased during » increase during (Expandir a busca), increases during (Expandir a busca), increased urinary (Expandir a busca)
decrease starch » disease starch (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (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), of decrease (Expandir a busca), or decrease (Expandir a busca)
starch processing » speech processing (Expandir a busca), batch processing (Expandir a busca), search process (Expandir a busca)
increased during » increase during (Expandir a busca), increases during (Expandir a busca), increased urinary (Expandir a busca)
decrease starch » disease starch (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease lipid » increases lipid (Expandir a busca), increased lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (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), of decrease (Expandir a busca), or decrease (Expandir a busca)
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“... de extrusão pode causar possíveis efeitos indesejáveis como destruição de vitaminas, oxidação de lipídeos...”
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Tese
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“... destruição de vitaminas, oxidação de lipídeos, destruição e redução na disponibilidade da proteína...”
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Dissertação
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“..., intermediate and strong were used for this purpose. Dough stability increased upon addition of wheat dextrin...”
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