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)
whey processing » query processing (Expandir a busca), by processing (Expandir a busca), fishery processing (Expandir a busca)
decrease whey » decrease when (Expandir a busca), decrease the (Expandir a busca), decrease theory (Expandir a busca)
decrease pro » decrease or (Expandir a busca), decrease food (Expandir a busca), decrease treg (Expandir a busca)
pro decrease » or decrease (Expandir a busca), price decrease (Expandir a busca), term decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (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)
whey processing » query processing (Expandir a busca), by processing (Expandir a busca), fishery processing (Expandir a busca)
decrease whey » decrease when (Expandir a busca), decrease the (Expandir a busca), decrease theory (Expandir a busca)
decrease pro » decrease or (Expandir a busca), decrease food (Expandir a busca), decrease treg (Expandir a busca)
pro decrease » or decrease (Expandir a busca), price decrease (Expandir a busca), term decrease (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
1
“... of taping being increasingly used in recent years is Kinesio Taping, which is often used as resource...”
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Relatório
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“...Thermal processing may result in disruption of the native conformation of whey proteins, thus...”
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5
“...Thermal processing may result in disruption of the native conformation of whey proteins, thus...”
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Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
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“...Whey protein...”Acessar documento
8
“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
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Artigo
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“... thermotolerant coliforms. The mass samples, curd and whey showed a decrease in the counting for all...”
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Artigo
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“..., initially the objective of this study was to investigate the milk whey, a byproduct from dairy industries...”
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“... thermotolerant coliforms. The mass samples, curd and whey showed a decrease in the counting for all...”
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Artigo
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“...In Brazil, milk whey becomes an important raw material that can be used to produce lacteal drink...”
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Dissertação
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