Search alternatives:
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
curve processing » puree processing (Expand search), pre processing (Expand search), juice processing (Expand search)
decrease curve » decreases nerve (Expand search), decrease burden (Expand search), increase curves (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » lesions decrease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease will » decrease cell (Expand search), decrease with (Expand search), decrease il (Expand search)
decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
curve processing » puree processing (Expand search), pre processing (Expand search), juice processing (Expand search)
decrease curve » decreases nerve (Expand search), decrease burden (Expand search), increase curves (Expand search)
decrease skins » decrease in (Expand search), increase skin (Expand search), decrease owing (Expand search)
skins decrease » lesions decrease (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease will » decrease cell (Expand search), decrease with (Expand search), decrease il (Expand search)
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“... conclusions of this study were that the coercive force decreases as the sintering temperature increases, and...”
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Article
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“... porosity), it will decrease degradation rate because of diminished autocatalytic e ects. High initial...”
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“... pomace skins, before and after dietary fiber concentration. In addition, the aim was to evaluate the...”
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Master thesis
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“... involving lipids and proteins. Thus, the smaller the processing, the more viable cells will be available...”
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Article
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“... 5% to 20% are generated. Further, our methods decrease the cost of processing queries when compared to the...”
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Doctoral thesis
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“... processing methodology used in jellies preparation caused a decrease in the antioxidant activity, but this...”
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Master thesis
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