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decrease rapid » decrease lipid (Expandir a busca), decreased ratio (Expandir a busca), decrease and (Expandir a busca)
rapid increase » brazil increase (Expandir a busca), and increase (Expandir a busca), acid increases (Expandir a busca)
gel processing » gel process (Expandir a busca), signal processing (Expandir a busca)
decrease will » decrease with (Expandir a busca), decrease cell (Expandir a busca), decrease il (Expandir a busca)
decrease gel » decrease cell (Expandir a busca), decrease il (Expandir a busca), decrease age (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), or decrease (Expandir a busca)
Mostrando 1 - 20 resultados de 239 para a busca '(( decrease will decrease rapid increase ) OR ( decrease on decrease gel processing ))*', tempo de busca: 0,77s Refinar Resultados
1
Publicado em 2013
“..., firmness, rehydration ratio, and water holding capacity of aloe vera gel stored for 60 days at 4 °C. The...”
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Artigo
5
Publicado em 2022
“...The increase of the worlds' population is being accompanied by the exponential growth in waste...”
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Artigo
8
Publicado em 2022
“... (referred to the mass of sugar) as a total replacement of pectin. Processing followed the Good Manufacturing...”
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Trabalho de conclusão de curso
9
Publicado em 2020
“...Os doces e geleias de frutas estão presentes no dia-a-dia dos brasileiros, em todos os estados...”
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Tese
12
Publicado em 2018
“...The accelerated and disordered growth of cities contributes to the increase in environmental...”
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Artigo
15
Publicado em 2012
“...) para olho-de-cão, eviscerado armazenado em gelo (0 ± 1°C) e acompanhar por análises químicas, físicas...”
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Dissertação
19
Publicado em 1965
“... processing conditions. Comparing the extracts of fermented, partially fermented and fully fermented beans...”
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Artigo
20
Publicado em 2008
“... enriched phase. Further increases in the LBG concentration led to a decrease in the gel strength. The...”
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