Buscas alternativas:
decrease sensory » decreases density (Expandir a busca), cheese sensory (Expandir a busca), decreased memory (Expandir a busca)
decrease rate » decreased rate (Expandir a busca), decreases rate (Expandir a busca), decrease at (Expandir a busca)
rate decrease » rats decreases (Expandir a busca), rate increase (Expandir a busca), to 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)
decrease low » decreases low (Expandir a busca), decreases flow (Expandir a busca), decrease of (Expandir a busca)
low decrease » flow decrease (Expandir a busca), loss decrease (Expandir a busca), to decrease (Expandir a busca)
decrease sensory » decreases density (Expandir a busca), cheese sensory (Expandir a busca), decreased memory (Expandir a busca)
decrease rate » decreased rate (Expandir a busca), decreases rate (Expandir a busca), decrease at (Expandir a busca)
rate decrease » rats decreases (Expandir a busca), rate increase (Expandir a busca), to 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)
decrease low » decreases low (Expandir a busca), decreases flow (Expandir a busca), decrease of (Expandir a busca)
low decrease » flow decrease (Expandir a busca), loss decrease (Expandir a busca), to decrease (Expandir a busca)
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“..., but it may be relevant given that part of the neural networks involved in creative processing are...”
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4
“... products because of their technological benefits, with reduced processing costs, although they are...”
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Artigo
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“... (referred to the mass of sugar) as a total replacement of pectin. Processing followed the Good Manufacturing...”
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Trabalho de conclusão de curso
7
“.... The grugru palm fruit has a high respiratory rate, therefore the pulp processing is recommended...”
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Tese
8
“... content from 4.78 to 6.04% (v/v), where the samples with lower levels were preferred in the evaluation...”
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Tese
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“... dextrin was tested. Physical, mechanical, sensory and nutritional characteristics of the biscuits were...”
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Dissertação
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“... advancing age. This is due both to physical, sensory and cognitive changes, associated with the...”
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Artigo
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