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whey processing » query processing (Expand search), by processing (Expand search), fishery processing (Expand search)
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
taping decrease » training decreases (Expand search)
decrease whey » decrease when (Expand search), decrease the (Expand search), decrease theory (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
whey processing » query processing (Expand search), by processing (Expand search), fishery processing (Expand search)
decrease taping » decrease walking (Expand search), decrease during (Expand search), decrease owing (Expand search)
taping decrease » training decreases (Expand search)
decrease whey » decrease when (Expand search), decrease the (Expand search), decrease theory (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
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“... conditions of the skin. In this context, it has been demonstrated that Kinesio Taping (KT) accelerates the...”
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Article
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“...© 2014 Australian Physiotherapy Association.Question: Does Kinesio Taping reduce swelling...”
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Article
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“... of taping being increasingly used in recent years is Kinesio Taping, which is often used as resource...”
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Report
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“... available, among them it is the functional taping. Objective: To evaluate the influence of functional taping...”
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Article
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“... changes, influencing knee functionality (Furlanetto et al., 2016). Kinesio Taping (KT), which consists...”
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Article
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“...Objective: analyze the effect of Kinesio Taping (KT) on the indirect clinical markers of muscle...”
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Master thesis
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“...BACKGROUND: Current research supports the fact that prophylactic ankle taping (AT) is effective...”
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Article
16
“...Thermal processing may result in disruption of the native conformation of whey proteins, thus...”
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17
“...Thermal processing may result in disruption of the native conformation of whey proteins, thus...”
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Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
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“...Whey protein...”Access document
20
“... depend on air incorporation to maintain their texture and structure during or after processing. Proteins...”
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Article