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decrease lipid » increases lipid (Expand search), increased lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
by processing » by processes (Expand search), by process (Expand search), dairy processing (Expand search)
decrease food » decreases food (Expand search), increase food (Expand search), decreases blood (Expand search)
food decrease » food decreases (Expand search), foods decreases (Expand search), flow decrease (Expand search)
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“...Introduction: the resistant starch (RS) is a non-viscous and fermentable soluble fiber which...”
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Article
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“...Introduction: the resistant starch (RS) is a non-viscous and fermentable soluble fiber which...”
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Article
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“... evaluated by a 6-day food record questionnaire. At the beginning and after eight weeks of follow-up, body...”
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Article
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“..., the ingestion of different aliments; the positioning, and imaging processing interfere with extra...”
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Article
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“... lower the protein (P < .0001) and lipid (P = .0006) content and consequently the greater the...”
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Article
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“... of a thermoplastic matrix for processing through Thermoplastic Resin Transfer Moulding (T-RTM). Additionally, the...”
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Subjects:
“... number of deaths and the number of people affected and substantially decrease the direct economic losses...”
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Master thesis
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