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decrease decrease » decrease release (Expand search), disease decreases (Expand search), decreases disease (Expand search)
final properties » optical properties (Expand search), functional properties (Expand search), medicinal properties (Expand search)
python decrease » than decrease (Expand search), action decreases (Expand search), protein decrease (Expand search)
decrease final » decrease fungal (Expand search), decrease fetal (Expand search), decrease renal (Expand search)
pythons python » python python (Expand search), pitons python (Expand search), piton python (Expand search)
decrease after » increase after (Expand search), disease after (Expand search)
decrease with » decreases with (Expand search), increase with (Expand search), decrease in (Expand search)
with decrease » with decreased (Expand search), with deceased (Expand search), with increase (Expand search)
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“...Determining the effects of using wastewater as fertilizer on soil chemical properties allows a safe...”
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Article
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Effect of final temperature on charcoal stiffness and its correlation with wood density and hardness
“... to decrease with increasing temperature. Pyrolysis at 450 degrees C decreases charcoal stiffness...”Access document (1)
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Article
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“... HDL-Cholesterol results were found to be significant with an 8.58% decrease in the values (p<0.035...”
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“... with incorporation of 50% of PCC. In general, the mechanical properties behaved in similarly conditions...”
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Master thesis
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“... properties of Nb2O5. Initially, the ability of Nb2O5 to convert CO2 in C1 and C2 products under irradiation...”
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Doctoral thesis
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“... their properties. For this purpose, tests were carried out using basic and acid solutions. These tests...”
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Technological potential of under-utilized starches from eight varieties of legumes grown in Cameroon
Subjects:
“...physico-chemical properties...”Access document
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“... properties of sunflower seeds. The cultivar Olisun 3, with an initial moisture content of 34.1 (% wb), was...”
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“..., pasteurization involves quality modifications of the final product by losing part of its nutritional value and...”
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