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decrease taping » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
whey processing » query processing (Expandir a busca), by processing (Expandir a busca), fishery processing (Expandir a busca)
taping decrease » statins decrease (Expandir a busca), training decreases (Expandir a busca), rapidly decrease (Expandir a busca)
decrease whey » decrease when (Expandir a busca), decrease theory (Expandir a busca), decreases wheat (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 at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), and decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 46 para a busca '(( decrease the decrease whey processing ) OR ( decrease at decrease taping decrease ))*', tempo de busca: 0,81s Refinar Resultados
1
Publicado em 2015
“... sprain. Intervention: The experimental group received Kinesio Taping application for 3 days, which was...”
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Artigo
3
Publicado em 2017
“... to improve joint stability and decrease pain. This study aimed at evaluating the acute effect of Kinesio...”
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Relatório
7
Publicado em 2015
“...Objective: analyze the effect of Kinesio Taping (KT) on the indirect clinical markers of muscle...”
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Dissertação
10
Publicado em 2010
“... thermotolerant coliforms. The mass samples, curd and whey showed a decrease in the counting for all...”
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Artigo
11
Publicado em 2025
“...BACKGROUND: Current research supports the fact that prophylactic ankle taping (AT) is effective...”
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Artigo
12
Publicado em 2010
“...Thermal processing may result in disruption of the native conformation of whey proteins, thus...”
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13
Publicado em 2013
“...Thermal processing may result in disruption of the native conformation of whey proteins, thus...”
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15
Publicado em 2004
“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
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Artigo
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