Buscas alternativas:
flour processing » cloud processing (Expandir a busca), pillar processing (Expandir a busca), stir processing (Expandir a busca)
decreases rate » decreased rate (Expandir a busca), decreases water (Expandir a busca), decreases brain (Expandir a busca)
decrease flour » decrease food (Expandir a busca), decreases flow (Expandir a busca), decrease or (Expandir a busca)
rate decrease » rats decreases (Expandir a busca), rate increase (Expandir a busca), to decrease (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)
decrease at » decrease akt (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » that decrease (Expandir a busca), not decrease (Expandir a busca), can decrease (Expandir a busca)
flour processing » cloud processing (Expandir a busca), pillar processing (Expandir a busca), stir processing (Expandir a busca)
decreases rate » decreased rate (Expandir a busca), decreases water (Expandir a busca), decreases brain (Expandir a busca)
decrease flour » decrease food (Expandir a busca), decreases flow (Expandir a busca), decrease or (Expandir a busca)
rate decrease » rats decreases (Expandir a busca), rate increase (Expandir a busca), to decrease (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)
decrease at » decrease akt (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
at decrease » that decrease (Expandir a busca), not decrease (Expandir a busca), can decrease (Expandir a busca)
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“..., utilizando‐se ratos recém desmamados. Para o cálculo da digestibilidade in vitro foram utilizados os valores...”
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Tese
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“... flour (0, 5, 10 and 15%) by wheat dextrin on the rheological characteristics of the dough was...”
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Dissertação
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