Buscas alternativas:
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease milk » decrease il (Expandir a busca), decrease risk (Expandir a busca), decrease in (Expandir a busca)
milk decrease » will decrease (Expandir a busca), risk decreases (Expandir a busca), milk increases (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease after » increase after (Expandir a busca), disease after (Expandir a busca)
decrease with » decreases with (Expandir a busca), increase with (Expandir a busca), decrease in (Expandir a busca)
with decrease » with decreased (Expandir a busca), with deceased (Expandir a busca), with increase (Expandir a busca)
decrease food » decreases food (Expandir a busca), increase food (Expandir a busca), decreases blood (Expandir a busca)
decrease milk » decrease il (Expandir a busca), decrease risk (Expandir a busca), decrease in (Expandir a busca)
milk decrease » will decrease (Expandir a busca), risk decreases (Expandir a busca), milk increases (Expandir a busca)
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“... its stability after fish digestion or processing. Results showed that parvalbumin represents a higher...”
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“...: T1 (control), which after processing was packed and refrigerated, then three different immersion times...”
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Trabalho de conclusão de curso
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“... industry to stabilize immiscible substances, as water-oil interfaces, interacting with food matrices and...”
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Dissertação
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“... dessert with different proportions of pregelatinized rice flour, milk powder and jambolan flour or purple...”
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Dissertação
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“..., the milk casein is aggregate to form a gel, later cut when the separation thereof occurs. It is used...”
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Dissertação
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