Search alternatives:
decrease walking » increase walking (Expand search), decrease during (Expand search), decrease lodging (Expand search)
walking decrease » walking decreases (Expand search), warming decreases (Expand search), taping decrease (Expand search)
decrease rapid » decrease lipid (Expand search), decreased ratio (Expand search), decrease and (Expand search)
rapid decrease » rapidly decrease (Expand search), rapid increase (Expand search), ratio decrease (Expand search)
of processing » and processing (Expand search), of process (Expand search)
decrease any » decrease and (Expand search), decreases and (Expand search), decreased and (Expand search)
any decrease » and decrease (Expand search), can decrease (Expand search), may decrease (Expand search)
decrease of » decrease in (Expand search)
decrease walking » increase walking (Expand search), decrease during (Expand search), decrease lodging (Expand search)
walking decrease » walking decreases (Expand search), warming decreases (Expand search), taping decrease (Expand search)
decrease rapid » decrease lipid (Expand search), decreased ratio (Expand search), decrease and (Expand search)
rapid decrease » rapidly decrease (Expand search), rapid increase (Expand search), ratio decrease (Expand search)
of processing » and processing (Expand search), of process (Expand search)
decrease any » decrease and (Expand search), decreases and (Expand search), decreased and (Expand search)
any decrease » and decrease (Expand search), can decrease (Expand search), may decrease (Expand search)
decrease of » decrease in (Expand search)
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“...Background Walking speed is reduced with aging. However, it is not certain whether the reduced...”
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“... 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium...”
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Subjects:
“...Cracking; thermal processing; lignocellulosic material, biomass, palm oil...”
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Technological potential of under-utilized starches from eight varieties of legumes grown in Cameroon
“... evaluated. The objectives of the study were to investigate the starch properties and processing...”Access document
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“... for 9 days at 4 °C, and analyzed every 3 days. The results showed a pH decrease during nighttime holding...”
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“... processing conditions. Comparing the extracts of fermented, partially fermented and fully fermented beans...”
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