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Mostrando 1 - 20 resultados de 486 para a busca '(( decrease theory decrease toc decrease ) OR ( decrease to decrease in beans ))*', tempo de busca: 0,71s Refinar Resultados
1
Publicado em 2012
“... of osmotic solutions of manitol for simulation of water stress during the germination of beans belonging...”
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3
Publicado em 2019
“... decrease at -4°C whereas that of APX increased. In the electrical conductivity test, there was...”
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4
Publicado em 2019
“... activity of CAT decrease at -4°C whereas that of APX increased. In the electrical conductivity test, there...”
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6
Publicado em 2014
“... of intercropping period with hyacinth beans resulted in a decrease of the coffee shrub canopy diameter and number...”
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7
Publicado em 2017
“...ABSTRACT: Beans are popular as a protein-filled legume of high nutritional value, being one of the...”
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8
Publicado em 2017
“... planted species in the world. However, recent years have seen a decrease in the consumption of beans...”
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9
Publicado em 2012
“... by significant F-test were submitted to polynomial regression. The castor beans had a higher accumulation...”
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11
Publicado em 1965
“...Beans and pulp of the cocoa fruit were submitted to laboratory fermentation reproducing farm...”
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12
Publicado em 2023
“... grains of black beans (Phaseolus vulgaris) used for human consumption. However, there are variations...”
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13
Publicado em 2019
“... a decrease in the equilibrium moisture content of Arabica coffee beans. In a moisture content range between...”
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14
Publicado em 2014
“...A field experiment with black beans (Phaseolus vulgaris L.) was carried out on an alluvial soil...”
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15
Publicado em 2000
“... is a characteristic of fresh green beans, decreases in Stress magnitude and increases in Strain, corresponding to the...”
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16
Publicado em 2022
“...Introduction: Beans are a legume widely consumed in Brazil and in the world, being especially rich...”
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17
Publicado em 2010
“...The objective of this work was to evaluate the time of cooking of beans genotypes recovered with...”
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19
Publicado em 2015
“... indicated a significant increase of pH, Ca, Fe, sum of bases and base saturation, and decrease...”
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20
Publicado em 2020
“...© 2020 Universidade Federal Rural de Pernambuco. All rights reserved.Hydration and cooking of beans...”
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