Buscas alternativas:
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decreases and » decreases in (Expandir a busca), decreases _ (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca)
during bread » during breast (Expandir a busca), during head (Expandir a busca), during real (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), not decrease (Expandir a busca)
decrease during » increase during (Expandir a busca), increases during (Expandir a busca), increased during (Expandir a busca)
decreases and » decreases in (Expandir a busca), decreases _ (Expandir a busca)
and decrease » and decreases (Expandir a busca), and decreased (Expandir a busca), and increase (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
the decrease » to decrease (Expandir a busca)
during bread » during breast (Expandir a busca), during head (Expandir a busca), during real (Expandir a busca)
decrease at » decrease akt (Expandir a busca), decrease and (Expandir a busca), decrease in (Expandir a busca)
at decrease » rate decrease (Expandir a busca), that decrease (Expandir a busca), not decrease (Expandir a busca)
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“... increase in intensity and frequency, further worsening the declines already felt in production. To maintain...”
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“... during the shelf-life (p> 0.05) indicating values of 8.51%, 74.84%, 12.61% and 4, 04%, for moisture...”
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Tese
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“... (Lf 139) and assess its impact on bread quality. The two sourdoughs (control - not inoculated; and 139...”
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Trabalho de conclusão de curso
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“... volume and volume produced during fermentation, expansion index and scanning electron microscopy. In the...”
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Trabalho de conclusão de curso
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“..., stabilization of insulin and blood glucose levels, as well as regulation of serum lipids. The aim of this...”
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Dissertação
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