Buscas alternativas:
decrease baking » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
baking effect » breaking effect (Expandir a busca), hawking effect (Expandir a busca), caking effects (Expandir a busca)
decrease pro » decrease or (Expandir a busca), decrease food (Expandir a busca), decrease treg (Expandir a busca)
pro decrease » to decrease (Expandir a busca), or decrease (Expandir a busca), price decrease (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decreased to (Expandir a busca), decrease on (Expandir a busca)
toc decrease » to decrease (Expandir a busca), not decrease (Expandir a busca), or decrease (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease baking » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
baking effect » breaking effect (Expandir a busca), hawking effect (Expandir a busca), caking effects (Expandir a busca)
decrease pro » decrease or (Expandir a busca), decrease food (Expandir a busca), decrease treg (Expandir a busca)
pro decrease » to decrease (Expandir a busca), or decrease (Expandir a busca), price decrease (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decreased to (Expandir a busca), decrease on (Expandir a busca)
toc decrease » to decrease (Expandir a busca), not decrease (Expandir a busca), or decrease (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
1
“... for breadmaking to preserve a quality comparable to that of fresh bread. In this study, the effect of part-baking...”
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Artigo
2
3
“... harvest period. The purpose of this experiment was to evaluate the effect of harvest period and the...”
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Artigo
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“... surface of the product moist produced small decrease in the cholesterol content (26.65%e29.96%) and a low...”
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Artigo
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“... (increase, decrease or retention) occurred, depending on the form of the phenolics (free or bound), thermal...”
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Artigo
10
11
“... e de citocinas pró e anti-inflamatórias. Métodos: Foram avaliados 44 indivíduos, divididos em três grupos...”
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Dissertação
12
“... impact on the gluten network, indicating a negative effect on the baking quality....”
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Artigo
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“... Hídricos, Pró-Reitoria de Pesquisa e Pós Graduação, Universidade Federal de Ouro Preto....”
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Dissertação
17
“... foi expressa a forma pró ativa da MMP 2, com valores aumentados nos dias 6 e 11, além da detecção dos TIMPs...”
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Tese
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“... (TOC), a clorofila e a transparência. A riqueza, diversidade, índice de eco-exergia e eco-exergia...”
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Dissertação
20