Buscas alternativas:
gel processing » gel process (Expandir a busca), signal processing (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 and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (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 or (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), or decrease (Expandir a busca)
gel processing » gel process (Expandir a busca), signal processing (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 and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (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 or (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), or decrease (Expandir a busca)
2
“..., a standard formulation with 50% of fruit pulp, 50% sugar, 1% pectin (referring to the sugar mass), and 0.65...”
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Trabalho de conclusão de curso
3
“...) para olho-de-cão, eviscerado armazenado em gelo (0 ± 1°C) e acompanhar por análises químicas, físicas...”
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Dissertação
4
5
Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
“... concentrate (WPC) and hydrolysates with a degree of hydrolysis (DH) of 1.5, 2.5 and 4.9 % were used. Different...”Acessar documento
6
“... toxicity and ease of functionalization with bifunctional molecules, which typically have thiol groups bound...”
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Dissertação
7
“... synthesis. Comparison of phase formation paths in conventional solid-state reaction and sol-gel method was...”
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8
9
“... a decrease of specific surface area with increasing time and temperature. Apparently, this behavior may...”
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Artigo
10
“... para a formação e fortalecimento de gel formado. O processamento por AP influenciou a estrutura secundária...”
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11
“..., partindo de um líquido viscoso para um gel e se transformando em um material vitrificado. Os termorrígidos...”
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Dissertação
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14
15
16
“.... A purificação parcial das enzimas de C. maculatus por gel-filtração resultou em uma fração (Pico B) capaz...”
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Tese
17
“... correlated with the fluid mixing, axial dispersion coefficients and finally with the fluid mechanics observed...”
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18
“... pseudoplastic rheological behavior, with decrease in viscosity from the increase of shear rate and temperature....”
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Trabalho de conclusão de curso
19
20
“... de cristalização do gel de síntese sobre as características de materiais baseados em mordenita com estrutura...”
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Tese