Buscas alternativas:
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 pain » decreases pain (Expandir a busca), decrease in (Expandir a busca), decreased brain (Expandir a busca)
pain decrease » can decrease (Expandir a busca), strain decrease (Expandir a busca), taping decrease (Expandir a busca)
decrease toc » decrease the (Expandir a busca), decreased to (Expandir a busca), decrease on (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decrease of » decrease in (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 pain » decreases pain (Expandir a busca), decrease in (Expandir a busca), decreased brain (Expandir a busca)
pain decrease » can decrease (Expandir a busca), strain decrease (Expandir a busca), taping decrease (Expandir a busca)
decrease toc » decrease the (Expandir a busca), decreased to (Expandir a busca), decrease on (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (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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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
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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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“... maturation time due to the rapid formation of lactic acid, obtaining products with better sensorial, chemical...”
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