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flour processing » cloud processing (Expandir a busca), pillar processing (Expandir a busca), stir processing (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 flour » decrease food (Expandir a busca), decreases flow (Expandir a busca), decrease or (Expandir a busca)
decrease flow » decreases flow (Expandir a busca), decrease low (Expandir a busca), decrease food (Expandir a busca)
flow decrease » flow increase (Expandir a busca), to decrease (Expandir a busca), of decrease (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)
Mostrando 1 - 20 resultados de 40 para a busca '(( decrease taping decrease flow decrease ) OR ( decrease not decrease flour processing ))*', tempo de busca: 0,80s Refinar Resultados
1
Publicado em 2020
“...Abstract Protein enrichment of bakery products not only improves protein ingestion, but also...”
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Artigo
3
Publicado em 2011
“... by fermenting and cooking manipueira, which is produced from dry cassava flour. For producing the tucupi...”
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Artigo
8
Publicado em 2023
“... taping) que atua promovendo a melhora do fluxo linfático através das diferentes pressões na pele...”
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Trabalho de conclusão de curso
10
Publicado em 2011
“... of industrial processing of babassu: farina endocarp I (FEI), flour endocarp II (FEII) and the babassu pie...”
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Dissertação
12
Publicado em 2019
“... material processing avoiding the waste of parts that would not normally be consumed, suggesting a way...”
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Trabalho de conclusão de curso
16
Publicado em 2013
“... conducted in order to improve its processing and the use of new materials for partial or total replacement...”
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Dissertação
20
Publicado em 2018
“.... In experiment II, it was possible to observe that the centesimal composition of the CMS flour did not change...”
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