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increased during » increase during (Expandir a busca), increases during (Expandir a busca), increased urinary (Expandir a busca)
flour processing » cloud processing (Expandir a busca), pillar processing (Expandir a busca), stir processing (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 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), _ decrease (Expandir a busca)
decrease hiv » decrease in (Expandir a busca), decrease their (Expandir a busca), decreased high (Expandir a busca)
hiv decrease » via decrease (Expandir a busca), hiv increase (Expandir a busca), will decrease (Expandir a busca)
increased during » increase during (Expandir a busca), increases during (Expandir a busca), increased urinary (Expandir a busca)
flour processing » cloud processing (Expandir a busca), pillar processing (Expandir a busca), stir processing (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 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), _ decrease (Expandir a busca)
decrease hiv » decrease in (Expandir a busca), decrease their (Expandir a busca), decreased high (Expandir a busca)
hiv decrease » via decrease (Expandir a busca), hiv increase (Expandir a busca), will decrease (Expandir a busca)
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“... of 83 to 94% in total tocopherol content after extrusion processing was observed and the decrease was more significant...”
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“..., yellow sweet potato flour has been produced for use in bakery products. This study aimed to evaluate the...”
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“... in sweet breads produced with the replacement of wheat flour by 0, 3, 6, and 9% yellow sweet potato flour...”
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“... rheological properties of wheat flour doughs. They reduced water absorption and increased arrival time and...”
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“... transformations that occur during the storage of a flour obtained from the industrial byproduct of acerola...”
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“... it is consumed. This study analyzed the total and free cyanide contents during the whole processing steps...”
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“... an alternative to decrease environmental impact generated during the elimination of fish processing residues...”
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