Search alternatives:
decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), disease during (Expand search)
decrease pro » decrease or (Expand search), decrease food (Expand search), decrease treg (Expand search)
pro decrease » to decrease (Expand search), or decrease (Expand search), price decrease (Expand search)
during bread » during breast (Expand search), during head (Expand search), during real (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
decrease processes » disease processes (Expand search), decay processes (Expand search), increase process (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
decrease during » increase during (Expand search), increases during (Expand search), disease during (Expand search)
decrease pro » decrease or (Expand search), decrease food (Expand search), decrease treg (Expand search)
pro decrease » to decrease (Expand search), or decrease (Expand search), price decrease (Expand search)
during bread » during breast (Expand search), during head (Expand search), during real (Expand search)
decrease of » decrease in (Expand search)
of decrease » or decrease (Expand search), not decrease (Expand search), to decrease (Expand search)
1
2
Leavening ability and freeze tolerance of yeasts isolated from traditional corn and rye bread doughs
Subjects:
“...Bread dough...”Access document
Article
3
4
5
6
7
8
“... de tratamentos térmicos no PEBD fotodegradado, envolvendo o uso da atapulgita, que e um forte pro-oxidante...”
Access document
Access document
Master thesis
9
“... de tratamentos térmicos no PEBD fotodegradado, envolvendo o uso da atapulgita, que e um forte pro-oxidante...”
Access document
Access document
Master thesis
10
“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
Access document
Access document
Article
11
“... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...”
Access document
Access document
Article
12
13
“... analysis that encompassed all the studied traits highlighted some contrib- utes for the screening of bread...”
Access document
Access document
14
15
16
“... de funcionários da Universidade do Estado do Rio de Janeiro, participantes do Estudo Pró-Saúde. O artigo...”
Access document
Access document
Doctoral thesis
17
18
“... o background genético da cultivar Micro-Tom (MT), MT-Rg1 e MT-pro (procera), os quais afetam positiva...”
Access document
Access document
Doctoral thesis
19
“... sequencing data to disentangle the main ecological processes shaping the ocean’s microbiome across space and...”
Access document
Access document
Doctoral thesis
20