Buscas alternativas:
quality processing » quality processes (Expandir a busca), quality process (Expandir a busca), dairy processing (Expandir a busca)
increases statins » increases sweating (Expandir a busca), increases stat (Expandir a busca), increases students (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
statins decrease » statins increase (Expandir a busca), taping decrease (Expandir a busca), skins decrease (Expandir a busca)
cells increases » cells increase (Expandir a busca), cells decreases (Expandir a busca)
decrease cells » decrease cell (Expandir a busca), decreases cell (Expandir a busca), decrease costs (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
quality processing » quality processes (Expandir a busca), quality process (Expandir a busca), dairy processing (Expandir a busca)
increases statins » increases sweating (Expandir a busca), increases stat (Expandir a busca), increases students (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
statins decrease » statins increase (Expandir a busca), taping decrease (Expandir a busca), skins decrease (Expandir a busca)
cells increases » cells increase (Expandir a busca), cells decreases (Expandir a busca)
decrease cells » decrease cell (Expandir a busca), decreases cell (Expandir a busca), decrease costs (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
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“... properties. Nevertheless, the storage conditions and processing methods must be optimized to maintain their...”
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“...Aiming to identify parameters of popcorn quality decreases, the effects of harvest and shelling...”
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“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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“... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...”
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“... economy, making their quality considered. The presence of damaged soybean seeds decreases the added value...”
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“... was to assess UV-C radiation effect (13.44 W/m2) on microbiological decontamination and some quality...”
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“... nitrification rate and increase the ammonium absorbed by the plant. This effect reduces the risk of groundwater...”
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