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Mostrando 1 - 20 resultados de 228 para a busca '(( decrease urea decrease decrease processes ) OR ( sweet and decrease decrease after ))*', tempo de busca: 0,63s Refinar Resultados
2
Publicado em 2018
“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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3
Publicado em 2018
“... in sweet breads produced with the replacement of wheat flour by 0, 3, 6, and 9% yellow sweet potato flour...”
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5
Publicado em 2023
“...Phosphorus (P) is an essential nutrient for growth and yield of sweet potatoes; in sandy soils...”
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6
Publicado em 2021
“..., this work aimed to produce orange-fleshed sweet potato chips, by two processes: drying oven and...”
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7
Publicado em 2017
“...Ethanol production from sweet sorghum depends on the quality of the biomass and sugars in the juice...”
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8
Publicado em 2012
“..., antioxidant enzyme activities, nutrient absorption, and anatomical changes in sweet potato (Ipomoea batatas...”
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9
Publicado em 2001
“... shoots and in the roots of two cultivars of Lablab purpureus (L.) Sweet. A 2x3 factorial (two cultivars...”
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Artigo de conferência
10
Publicado em 2021
“... to obtain success in graft taking, to decrease the time of establishment of the plant in the field and...”
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11
Publicado em 2018
“... at 0, 6, 12 and 24h after cutting and characterized. We concluded that the billets was the most suitable for the...”
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12
Publicado em 2020
“... of sweet sorghum and velvet bean provide a decrease in weed infestation in field, and the weed suppression...”
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13
Publicado em 2014
“... aim of this study was to construct a maturity curve of two sweet sorghum cultivars, BRS 508 and BRS...”
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14
Publicado em 2021
“... amount of BCO and its level of fungicide activity was evaluated in seven sweet cultivars of L. albus (cvs...”
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15
Publicado em 2013
“.... The effect of removing of basal point of seeds (RB) and pre-imbibition of seeds of sweet granadilla...”
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18
Publicado em 2021
Assuntos: “...Endocrinology, Diabetes and Metabolism...”
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19
Publicado em 2023
“... in appetite, weight loss and a decrease in fat deposits. Sensory properties influence the palatability of food...”
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