Buscas alternativas:
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease amides » decreases aedes (Expandir a busca), decrease model (Expandir a busca)
amides affect » acids affect (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decreased to (Expandir a busca), decrease on (Expandir a busca)
toc decrease » to decrease (Expandir a busca), not decrease (Expandir a busca), or decrease (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease processes » disease processes (Expandir a busca), decay processes (Expandir a busca), increase process (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease amides » decreases aedes (Expandir a busca), decrease model (Expandir a busca)
amides affect » acids affect (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decreased to (Expandir a busca), decrease on (Expandir a busca)
toc decrease » to decrease (Expandir a busca), not decrease (Expandir a busca), or decrease (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
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“... da extração da amido de mandioca (SREAM), substituindo 0%, 25%, 50%, 75% ou 100% do milho da ração. As vacas...”
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Artigo
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“... films, and the addition of jaboticaba peel extract (CJ) did not affect the average thickness of the...”
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Trabalho de conclusão de curso
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“...As pirodextrinas são produtos da degradação do amido, formadas por misturas de oligossacarídeos...”
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Tese
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“... no amido e demais componentes, como os compostos fenólicos. Os estudos sobre os impactos do cozimento...”
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Tese
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