Buscas alternativas:
increase walking » increase during (Expandir a busca), increase skin (Expandir a busca)
walking decrease » walking decreases (Expandir a busca), warming decreases (Expandir a busca), taping decrease (Expandir a busca)
wheat processing » heat processing (Expandir a busca), threat processing (Expandir a busca), meat processing (Expandir a busca)
decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
skins increase » skins decrease (Expandir a busca), signs increase (Expandir a busca), statins increase (Expandir a busca)
decrease wheat » decreases wheat (Expandir a busca), increase wheat (Expandir a busca), decrease when (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
increase walking » increase during (Expandir a busca), increase skin (Expandir a busca)
walking decrease » walking decreases (Expandir a busca), warming decreases (Expandir a busca), taping decrease (Expandir a busca)
wheat processing » heat processing (Expandir a busca), threat processing (Expandir a busca), meat processing (Expandir a busca)
decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
skins increase » skins decrease (Expandir a busca), signs increase (Expandir a busca), statins increase (Expandir a busca)
decrease wheat » decreases wheat (Expandir a busca), increase wheat (Expandir a busca), decrease when (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
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“...Abstract Protein enrichment of bakery products not only improves protein ingestion, but also...”
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Artigo
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“... belongs to the top nine of most allergenic foods, among milk, eggs, shellfish, tree nuts, peanuts, wheat...”
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“... commercialization, due to its high perishability, and through its processing, where there is generation of residues...”
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Dissertação
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“..., it was observed an increase in moisture, ash, fiber and lipids, and a decrease in the amount...”
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Dissertação
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“... in bakery products processing such as gluten free cookie, because it does not contam this protein fraction...”
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Tese
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