Buscas alternativas:
flour processing » cloud processing (Expandir a busca), pillar processing (Expandir a busca), stir processing (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease flour » decrease food (Expandir a busca), decreases flow (Expandir a busca), decrease or (Expandir a busca)
decrease risk » decreased risk (Expandir a busca), increase risk (Expandir a busca), decrease in (Expandir a busca)
risk decrease » risk decreases (Expandir a busca), risk increase (Expandir a busca), break decrease (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
flour processing » cloud processing (Expandir a busca), pillar processing (Expandir a busca), stir processing (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
during decrease » during increased (Expandir a busca), during depressed (Expandir a busca), during disease (Expandir a busca)
decrease flour » decrease food (Expandir a busca), decreases flow (Expandir a busca), decrease or (Expandir a busca)
decrease risk » decreased risk (Expandir a busca), increase risk (Expandir a busca), decrease in (Expandir a busca)
risk decrease » risk decreases (Expandir a busca), risk increase (Expandir a busca), break decrease (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
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“... flour (0, 5, 10 and 15%) by wheat dextrin on the rheological characteristics of the dough was...”
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