Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
jelly processing » energy processing (Expandir a busca), memory processing (Expandir a busca), dairy processing (Expandir a busca)
decrease jelly » decrease cell (Expandir a busca), decreases cell (Expandir a busca)
decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
skins decrease » lesions decrease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease the (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
jelly processing » energy processing (Expandir a busca), memory processing (Expandir a busca), dairy processing (Expandir a busca)
decrease jelly » decrease cell (Expandir a busca), decreases cell (Expandir a busca)
decrease skins » decrease in (Expandir a busca), increase skin (Expandir a busca), decrease owing (Expandir a busca)
skins decrease » lesions decrease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease to » decrease toc (Expandir a busca), decreased to (Expandir a busca), decrease the (Expandir a busca)
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“... C), and antioxidant activity of mangaba jelly. Jelly processing, significantly (p < 0.05) decreased the...”
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Artigo
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“... pomace skins, before and after dietary fiber concentration. In addition, the aim was to evaluate the...”
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Dissertação
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“...To produce jelly is a method of preserving food using heat and increasing osmotic pressure, which...”
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Trabalho de conclusão de curso
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“... 5% to 20% are generated. Further, our methods decrease the cost of processing queries when compared to the...”
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Tese
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“... in the processing of goat yogurt. MF was evaluated in terms of microbiological, technological, physical...”
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Tese
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“... processing methodology used in jellies preparation caused a decrease in the antioxidant activity, but this...”
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Dissertação
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