Buscas alternativas:
decrease flour » decrease food (Expandir a busca), decrease or (Expandir a busca), decreases flow (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
flour effect » flood effect (Expandir a busca), filler effect (Expandir a busca), filter effect (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
decrease flour » decrease food (Expandir a busca), decrease or (Expandir a busca), decreases flow (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
flour effect » flood effect (Expandir a busca), filler effect (Expandir a busca), filter effect (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
1
“...The aim of this study was to determine whether a combination of seaweed flour (Lithothamnium...”
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Artigo
2
“...The effect of Jabuticaba [Plinia jaboticaba (Vell.) Berg] Skin Flour (JSF) was studied...”
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3
“... flour were evaluated in 200 Lohmann LSL laying hens with 46 weeks old, kept in 25 cages. The experiment...”
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4
“.... The color test showed that high levels of peach palm peel flour resulted in a decrease in the values...”
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5
“... complementary foods and has been reported to be beneficial for enhancing nutritive value. The effect of soaking...”
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“...%. With the increasing levels of fish silage flour there was a decrease on the average thickness of back...”
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Dissertação
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“... banana flour (GBF) + wheat flour (WF) and hydrated chia + fat, sugar, cocoa powder and eggs by using the...”
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“... (GBF), and determine the effect of this on the dough rheological properties. Noodles were obtained...”
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“... wheat flour, as the control. Better results were obtained by incorporating nettle seed flour than nettle...”
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14
“... 10.22 g/100 g, with a decrease from 6 to 37% which correlated with a significant increase in the fiber...”
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Artigo
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“... of Zn biofortified foods on Zn status in humans. (Original Study 1) To evaluate the effect of the consumption...”
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Tese
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“..., approximately 450 - 500 mg g-1VS_COD. After that period, the soluble COD concentration started to decrease...”
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