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decrease strain » increase strain (Expand search), decreases pain (Expand search), decreased brain (Expand search)
strain decrease » stress decreases (Expand search)
decrease flour » decrease food (Expand search), decrease or (Expand search), decreases flow (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
flour after » femur after (Expand search)
decrease strain » increase strain (Expand search), decreases pain (Expand search), decreased brain (Expand search)
strain decrease » stress decreases (Expand search)
decrease flour » decrease food (Expand search), decrease or (Expand search), decreases flow (Expand search)
decrease toc » decrease of (Expand search), decrease the (Expand search), decreased to (Expand search)
toc decrease » to decrease (Expand search), the decrease (Expand search), not decrease (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
flour after » femur after (Expand search)
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“.... After the extrusion process, it was observed the highest decrease in the lentil flours formulated with...”
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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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“... after the fifth day, with a decrease in intensity of the orange color. The β-carotene content was 0.1656...”
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“... γ-tocopherol the major isoform, before and after extrusion. Additionally, a marked decrease...”
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“... decrease in setback and breakdown viscosity after irradiation suggested an indication that it may...”
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“... by nettle seed flour and a nettle seed phenolic extract, before, during and after thermal processing (baking...”
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