Buscas alternativas:
quality processing » quality processes (Expandir a busca), quality process (Expandir a busca), dairy processing (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
protein decrease » protein increase (Expandir a busca), protein secretases (Expandir a busca), protein increases (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)
with protein » high protein (Expandir a busca)
quality processing » quality processes (Expandir a busca), quality process (Expandir a busca), dairy processing (Expandir a busca)
decrease decrease » decrease release (Expandir a busca), disease decreases (Expandir a busca), decreases disease (Expandir a busca)
decrease quality » increase quality (Expandir a busca), disease quality (Expandir a busca), database quality (Expandir a busca)
protein decrease » protein increase (Expandir a busca), protein secretases (Expandir a busca), protein increases (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)
with protein » high protein (Expandir a busca)
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“... ao seu conteúdo em amido, açúcares livres, fibra, proteínas, lípidos, vitaminas e sais minerais, bem...”
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“... ao mantenimento da cor apresenta grande potencial. Materiais como a proteína de soro de leite apresentam grande...”
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Dissertação
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“... its stability after fish digestion or processing. Results showed that parvalbumin represents a higher...”
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“... químico da proteína e escore químico corrigido pela digestibilidade da proteína – PDCAAS), físico-química...”
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Tese
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“... entre si quanto a suas alterações nos teores de proteínas e aminoácidos solúveis, as quais também variaram...”
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Tese
17
“...O valor nutricional das proteínas depende de sua digestibilidade, da biodisponibilidade...”
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Tese
18
“... E. Variação de insulinemia, HOMA-IR, triglicérides, proteína C reativa e leptina estiveram associadas...”
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Tese
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