Buscas alternativas:
decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
taping decrease » training decreases (Expandir a busca)
decrease rapid » decrease lipid (Expandir a busca), decreased ratio (Expandir a busca), decrease and (Expandir a busca)
rapid decrease » rapidly decrease (Expandir a busca), rapid increase (Expandir a busca), ratio decrease (Expandir a busca)
of processing » and processing (Expandir a busca), of process (Expandir a busca)
decrease rate » decreased rate (Expandir a busca), decreases rate (Expandir a busca), decrease at (Expandir a busca)
rate increase » acute increase (Expandir a busca), the increase (Expandir a busca), and increase (Expandir a busca)
decrease of » decrease in (Expandir a busca)
decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
taping decrease » training decreases (Expandir a busca)
decrease rapid » decrease lipid (Expandir a busca), decreased ratio (Expandir a busca), decrease and (Expandir a busca)
rapid decrease » rapidly decrease (Expandir a busca), rapid increase (Expandir a busca), ratio decrease (Expandir a busca)
of processing » and processing (Expandir a busca), of process (Expandir a busca)
decrease rate » decreased rate (Expandir a busca), decreases rate (Expandir a busca), decrease at (Expandir a busca)
rate increase » acute increase (Expandir a busca), the increase (Expandir a busca), and increase (Expandir a busca)
decrease of » decrease in (Expandir a busca)
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Assuntos:
“...Cracking; thermal processing; lignocellulosic material, biomass, palm oil...”
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Artigo
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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...”Acessar documento
Artigo
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“... processing conditions. Comparing the extracts of fermented, partially fermented and fully fermented beans...”
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Artigo
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“... concentration showed a rapid increase from day 6 onward. The time and schedule of chicken lairage is a pre...”
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Artigo
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“... maturation time due to the rapid formation of lactic acid, obtaining products with better sensorial, chemical...”
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Artigo
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