Buscas alternativas:
flour processing » cloud processing (Expandir a busca), pillar processing (Expandir a busca), stir processing (Expandir a busca)
decrease ratio » decreased ratio (Expandir a busca), decrease at (Expandir a busca), decreased rate (Expandir a busca)
ratio decrease » rate decrease (Expandir a busca), rapid decrease (Expandir a busca), ratio increase (Expandir a busca)
decrease flour » decrease food (Expandir a busca), decreases flow (Expandir a busca), decrease or (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and increase » and increases (Expandir a busca), and increased (Expandir a busca)
flour processing » cloud processing (Expandir a busca), pillar processing (Expandir a busca), stir processing (Expandir a busca)
decrease ratio » decreased ratio (Expandir a busca), decrease at (Expandir a busca), decreased rate (Expandir a busca)
ratio decrease » rate decrease (Expandir a busca), rapid decrease (Expandir a busca), ratio increase (Expandir a busca)
decrease flour » decrease food (Expandir a busca), decreases flow (Expandir a busca), decrease or (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and increase » and increases (Expandir a busca), and increased (Expandir a busca)
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“... flour (0, 5, 10 and 15%) by wheat dextrin on the rheological characteristics of the dough was...”
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