Buscas alternativas:
gel processing » gel process (Expandir a busca), signal processing (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 gel » decrease cell (Expandir a busca), decrease il (Expandir a busca), decrease age (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
gel processing » gel process (Expandir a busca), signal processing (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 gel » decrease cell (Expandir a busca), decrease il (Expandir a busca), decrease age (Expandir a busca)
decrease and » decreases and (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
2
“... or enriched with YPE), before and after heating. The results showed that pear pomace was a rich source...”
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Artigo
3
“..., a standard formulation with 50% of fruit pulp, 50% sugar, 1% pectin (referring to the sugar mass), and 0.65...”
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Trabalho de conclusão de curso
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“...) para olho-de-cão, eviscerado armazenado em gelo (0 ± 1°C) e acompanhar por análises químicas, físicas...”
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Dissertação
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“... toxicity and ease of functionalization with bifunctional molecules, which typically have thiol groups bound...”
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Dissertação
7
“... synthesis. Comparison of phase formation paths in conventional solid-state reaction and sol-gel method was...”
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Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
“... concentrate (WPC) and hydrolysates with a degree of hydrolysis (DH) of 1.5, 2.5 and 4.9 % were used. Different...”Acessar documento
12
“... a decrease of specific surface area with increasing time and temperature. Apparently, this behavior may...”
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Artigo
13
“... para a formação e fortalecimento de gel formado. O processamento por AP influenciou a estrutura secundária...”
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14
“..., partindo de um líquido viscoso para um gel e se transformando em um material vitrificado. Os termorrígidos...”
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Dissertação
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“...During the processing and reprocessing of poly(ethylene terephthalate) (PET) its molar mass...”
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Dissertação
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“.... A purificação parcial das enzimas de C. maculatus por gel-filtração resultou em uma fração (Pico B) capaz...”
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