Buscas alternativas:
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decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
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baking effect » breaking effect (Expandir a busca), hawking effect (Expandir a busca), caking effects (Expandir a busca)
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toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
decrease baking » decrease walking (Expandir a busca), decrease during (Expandir a busca), decrease owing (Expandir a busca)
decrease treg » decrease the (Expandir a busca), decrease their (Expandir a busca)
treg decrease » the decrease (Expandir a busca), urea decrease (Expandir a busca), drugs decrease (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
baking effect » breaking effect (Expandir a busca), hawking effect (Expandir a busca), caking effects (Expandir a busca)
decrease toc » decrease of (Expandir a busca), decrease the (Expandir a busca), decreased to (Expandir a busca)
toc decrease » to decrease (Expandir a busca), the decrease (Expandir a busca), not decrease (Expandir a busca)
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“... for breadmaking to preserve a quality comparable to that of fresh bread. In this study, the effect of part-baking...”
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Artigo
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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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Artigo
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“... impact on the gluten network, indicating a negative effect on the baking quality....”
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“... for fats and starches in the baking industry. This work aimed to evaluate the effect chia flour (Salvia...”
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Dissertação
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Estudo do perfil imunológico em crianças e adolescentes com Leucemia Linfoblástica Aguda no Amazonas
“... by IL-10 and Treg lymphocytes with cytokines / chemokines may indicate a decrease or loss of its action at the...”Acessar documento
Dissertação
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“... wheat dough and on technology and nutritional biscuit quality. The effect of replacing part of the wheat...”
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Dissertação
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