Buscas alternativas:
during increased » during increasing (Expandir a busca), producing increased (Expandir a busca), favoring increased (Expandir a busca)
flour processing » cloud processing (Expandir a busca), pillar processing (Expandir a busca), stir processing (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), disease during (Expandir a busca)
decrease flour » decrease food (Expandir a busca), decreases flow (Expandir a busca), decrease or (Expandir a busca)
decrease that » decrease at (Expandir a busca), decrees that (Expandir a busca), decree that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca), _ decrease (Expandir a busca)
during increased » during increasing (Expandir a busca), producing increased (Expandir a busca), favoring increased (Expandir a busca)
flour processing » cloud processing (Expandir a busca), pillar processing (Expandir a busca), stir processing (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), disease during (Expandir a busca)
decrease flour » decrease food (Expandir a busca), decreases flow (Expandir a busca), decrease or (Expandir a busca)
decrease that » decrease at (Expandir a busca), decrees that (Expandir a busca), decree that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), not decrease (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca), _ decrease (Expandir a busca)
1
“.... In experiment II, it was possible to observe that the centesimal composition of the CMS flour did not change...”
Acessar documento
Acessar documento
Tese
2
“... flour (0, 5, 10 and 15%) by wheat dextrin on the rheological characteristics of the dough was...”
Acessar documento
Acessar documento
Dissertação
3
4