Buscas alternativas:
protein processing » protein protein (Expandir a busca), grain processing (Expandir a busca)
decrease protein » decreases protein (Expandir a busca), decreased protein (Expandir a busca), increase protein (Expandir a busca)
decreased and » decreases and (Expandir a busca), decrease and (Expandir a busca), decreased in (Expandir a busca)
by decreased » is decreased (Expandir a busca), _ decreased (Expandir a busca), to decreased (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease by » decreased by (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
protein processing » protein protein (Expandir a busca), grain processing (Expandir a busca)
decrease protein » decreases protein (Expandir a busca), decreased protein (Expandir a busca), increase protein (Expandir a busca)
decreased and » decreases and (Expandir a busca), decrease and (Expandir a busca), decreased in (Expandir a busca)
by decreased » is decreased (Expandir a busca), _ decreased (Expandir a busca), to decreased (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease by » decreased by (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
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Assuntos:
“...Protein Processing, Post-Translational...”
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Artigo
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“... effects of processing peanut meal with an autoclave and conventional and microwave ovens, with and without...”
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“...The search for new protein sources that meet the nutritional needs of consumers, and at the same...”
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Dissertação
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Assuntos:
“...Protein Processing, Post-Translational...”
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Artigo
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“... flavor. Moisture and protein decreased, with slight increase on ash and pH, improving emulsion stability...”
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“... a significant increase in saliva flow rate, together with a decrease in total protein concentration, bread odour...”
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“... to the ubiquitous of eggs in the diet. Ovalbumin (OVA) is the most abundant protein in the egg white and...”
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“... in 10% formic acid. The material was immersed in paraffin and subjected to histological processing in paraffin...”
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Artigo