Buscas alternativas:
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decreased and » decreases and (Expandir a busca), decrease and (Expandir a busca), decreased in (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), the decrease (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
during bread » during breast (Expandir a busca), during head (Expandir a busca), during real (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
or decrease » of decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decreased and » decreases and (Expandir a busca), decrease and (Expandir a busca), decreased in (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), the decrease (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
during bread » during breast (Expandir a busca), during head (Expandir a busca), during real (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease on (Expandir a busca), decrease pro (Expandir a busca)
or decrease » of decrease (Expandir a busca), to decrease (Expandir a busca), _ decrease (Expandir a busca)
1
“... (Lf 139) and assess its impact on bread quality. The two sourdoughs (control - not inoculated; and 139...”
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Trabalho de conclusão de curso
2
“.... The pH (7.2) and the water activity (0.375) decreased during the shelf-life (p <0.05), reaching values...”
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Tese
3