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bread processing » brand processing (Expand search), stream processing (Expand search), reward processing (Expand search)
decrease bread » decreases breast (Expand search), decreases areas (Expand search), decrease treg (Expand search)
decrease the » decreases the (Expand search), decrease in (Expand search), decrease of (Expand search)
the decrease » to decrease (Expand search), and decrease (Expand search)
decrease toc » decrease of (Expand search), decreased to (Expand search), decrease on (Expand search)
toc decrease » to decrease (Expand search), not decrease (Expand search), or decrease (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
bread processing » brand processing (Expand search), stream processing (Expand search), reward processing (Expand search)
decrease bread » decreases breast (Expand search), decreases areas (Expand search), decrease treg (Expand search)
decrease the » decreases the (Expand search), decrease in (Expand search), decrease of (Expand search)
the decrease » to decrease (Expand search), and decrease (Expand search)
decrease toc » decrease of (Expand search), decreased to (Expand search), decrease on (Expand search)
toc decrease » to decrease (Expand search), not decrease (Expand search), or decrease (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease in (Expand search)
at decrease » rate decrease (Expand search), that decrease (Expand search), and decrease (Expand search)
1
“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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“... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...”
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Perilla frutescens: a potential ingredient for the enhancement of white bread as a source of Omega-3
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“...white bread...”Access document
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7
“... on the composition of saliva. The aim of the present study was to access the effects that smelling bread...”
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“... profitability concept discussed at Theory of Construction (TOC), in which the gain is defined as the index...”
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Master thesis
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“... turbidity, while UV254nm and TOC residuals require the use of O/C/F/S/UF; (iii) the permeate quality...”
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16
“... plantations up to 21 years. The TOC and POC contents and POC stock usually decrease with depth under...”
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17
“... a significative decrease of phase velocity, resulting in compact and high-performance phase shifters. The values...”
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Doctoral thesis
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“...Abstract Water erosion is one of the main forms of soil degradation, causing economic...”
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19
“... of the rainy and dry seasons. Gullies in different stages of formation promote a decrease in soil...”
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20
“..., a significant decrease of the equilibrium water vapor sorption capacity and water vapor permeability of the...”
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