Buscas alternativas:
decrease when » decreases wheat (Expandir a busca), decrease their (Expandir a busca), decrease in (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » and decrease (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » not increase (Expandir a busca), and decrease (Expandir a busca), _ decrease (Expandir a busca)
when cooking » when choosing (Expandir a busca), the cooking (Expandir a busca), when working (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease pro (Expandir a busca)
decrease when » decreases wheat (Expandir a busca), decrease their (Expandir a busca), decrease in (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » and decrease (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » not increase (Expandir a busca), and decrease (Expandir a busca), _ decrease (Expandir a busca)
when cooking » when choosing (Expandir a busca), the cooking (Expandir a busca), when working (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease pro (Expandir a busca)
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“... as cooking, thermal processing, and enzymatic digestion have not been totally effective, because the...”
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“... to 40 µM of Se for 84 days (Experiment I) exhibited a decrease of 20.04% in the florets’ dry biomass. In experiment II, the...”
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Tese
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“... (MMSE). It was observed a decrease in the functional capacities in Instrumental Activities of Daily...”
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Dissertação
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“... tender meat decrease from 1 to 14 days of aging, and do not differ when evaluated at the same period. HSP...”
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Artigo
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“..., moisture content, cooking losses, shear force (SF), hardness, chewiness, adhesiveness and gumminess, when...”
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Dissertação