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)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease pro (Expandir a busca), decrease toc (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), and decrease (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)
or decrease » of decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
decrease or » decrease of (Expandir a busca), decrease pro (Expandir a busca), decrease toc (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease and (Expandir a busca)
on decrease » on decreased (Expandir a busca), of decrease (Expandir a busca), and decrease (Expandir a busca)
2
“... pineapple jelly with the substitution of pectin for the banana peel. Three jelly formulations were prepared...”
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Trabalho de conclusão de curso
3
“...) para olho-de-cão, eviscerado armazenado em gelo (0 ± 1°C) e acompanhar por análises químicas, físicas...”
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Dissertação
4
Influence of the concentration of locust bean gum on the gelling ability of whey peptic hydrolysates
“... to a decrease in the gel strength. However, for whey proteins a small amount of LBG (0.1 %) leads to a big...”Acessar documento
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“... gel or a powdered one is obtained, after leaching. The acid leaching of those glasses with...”
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Artigo
8
“... para a formação e fortalecimento de gel formado. O processamento por AP influenciou a estrutura secundária...”
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9
“... (AGE). Analysis of AGE profiles was by the open source electrophoresis gel image processing software...”
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Dissertação
10
“..., 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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15
“... working tip of the probe was dip-coated with a ruthenium complex immobilised in a sol-gel matrix. This...”
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16
“.... A purificação parcial das enzimas de C. maculatus por gel-filtração resultou em uma fração (Pico B) capaz...”
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Tese
17
18
“... pseudoplastic rheological behavior, with decrease in viscosity from the increase of shear rate and temperature....”
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Trabalho de conclusão de curso
19
“... de cristalização do gel de síntese sobre as características de materiais baseados em mordenita com estrutura...”
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Tese
20
“...words: pectin, apple Apple juice processing may produce around 20-40% of the raw material...”
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Dissertação