Buscas alternativas:
solid processing » sound processing (Expandir a busca), kaolin processing (Expandir a busca), food processing (Expandir a busca)
decrease solid » decrease sod (Expandir a busca), decrease covid (Expandir a busca), decrease sodium (Expandir a busca)
decrease ratio » decreased ratio (Expandir a busca), decrease at (Expandir a busca), decreased rate (Expandir a busca)
ratio decrease » rate decrease (Expandir a busca), brazil decrease (Expandir a busca), to decrease (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), can 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)
solid processing » sound processing (Expandir a busca), kaolin processing (Expandir a busca), food processing (Expandir a busca)
decrease solid » decrease sod (Expandir a busca), decrease covid (Expandir a busca), decrease sodium (Expandir a busca)
decrease ratio » decreased ratio (Expandir a busca), decrease at (Expandir a busca), decreased rate (Expandir a busca)
ratio decrease » rate decrease (Expandir a busca), brazil decrease (Expandir a busca), to decrease (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), can 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)
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“... limitations that turn their large-scale exploitation unfeasible, mostly due to the presence of tar in the...”
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“... were also affected by processing, with a decrease in monounsaturated and saturated fatty acids, but...”
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“... flours tested. Weak and strong wheat dough with 5% of dextrin has not influence on ratio...”
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Dissertação
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