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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 » statins decrease (Expandir a busca), training decreases (Expandir a busca), rapidly decrease (Expandir a busca)
decrease flour » decrease food (Expandir a busca), decrease or (Expandir a busca), decreases flow (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 pain » decreases pain (Expandir a busca), decrease in (Expandir a busca), decreased brain (Expandir a busca)
pain decrease » can decrease (Expandir a busca), strain decrease (Expandir a busca), brain decreases (Expandir a busca)
Mostrando 1 - 20 resultados de 78 para a busca '(( decrease that decrease flour processing ) OR ( decrease pain decrease taping decrease ))*', tempo de busca: 0,74s Refinar Resultados
1
Publicado em 2017
“... to improve joint stability and decrease pain. This study aimed at evaluating the acute effect of Kinesio...”
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Relatório
5
Publicado em 2019
“... transformations that occur during the storage of a flour obtained from the industrial byproduct of acerola...”
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6
Publicado em 2024
“... (Rochmania et al., 2012). The functional changes that occur after ACL reconstruction comprise deficits...”
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Artigo
7
Publicado em 2015
“...Objective: analyze the effect of Kinesio Taping (KT) on the indirect clinical markers of muscle...”
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Dissertação
9
Publicado em 2019
“.... Results demonstrated that acid silage flour of pirarucu residues may be used as alternative feed in diets...”
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Artigo
17
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
19
Publicado em 2024
“... processing steps or cooking protocols, namely flour proportions, temperature, cooking, and fermentation time...”
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Artigo
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