Buscas alternativas:
when processing » whey processing (Expandir a busca), wheat processing (Expandir a busca), oven processing (Expandir a busca)
decrease when » decreases wheat (Expandir a busca), decrease their (Expandir a busca), decrease in (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (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 pro (Expandir a busca)
when processing » whey processing (Expandir a busca), wheat processing (Expandir a busca), oven processing (Expandir a busca)
decrease when » decreases wheat (Expandir a busca), decrease their (Expandir a busca), decrease in (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (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 pro (Expandir a busca)
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“... decreased analytic processing when relevance was low. In Experiment 2, both repetition and relevance were...”
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Artigo
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“... no detectable decrease in activity when held for more than 16 hr at 47°C or 2 hr at 60°C. The enzyme liberated...”
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Artigo
10
“... (p < 0.0001). The comparison of progressive motility after processing and 24 h after incubation between these...”
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Artigo
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“... sensory processing and learning while preventing pro-active interference when task demands are high...”
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Artigo
13
“... de hidrólise dos dois ensaios realizados a 45 °C diminuíram significativamente (0.14 g/l/h at 50°C and 0.10...”
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Tese
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Assuntos:
“...high pressure processing, transglutaminase, enzyme inactivation, pea protein, soy protein, protein...”
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