Buscas alternativas:
flow processing » flour processing (Expandir a busca), flow process (Expandir a busca), flow processes (Expandir a busca)
decrease flow » decreases flow (Expandir a busca), decrease low (Expandir a busca), decrease food (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), can decrease (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decreases » decreased (Expandir a busca)
flow processing » flour processing (Expandir a busca), flow process (Expandir a busca), flow processes (Expandir a busca)
decrease flow » decreases flow (Expandir a busca), decrease low (Expandir a busca), decrease food (Expandir a busca)
decrease that » decrease the (Expandir a busca), decrease at (Expandir a busca), decrees that (Expandir a busca)
that decrease » that increase (Expandir a busca), that increases (Expandir a busca), can decrease (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease not » decrease of (Expandir a busca), decrease akt (Expandir a busca), decrease at (Expandir a busca)
not decrease » to decrease (Expandir a busca), not increase (Expandir a busca), and decrease (Expandir a busca)
decreases » decreased (Expandir a busca)
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“...-surfactant treatment were made in order to assess biofilm recovery. The results showed that, laminar flow...”
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“... laminar flow-generated biofilms formed by P. fluorescens. The disinfectant action of CTAB and SDS...”
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Artigo
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“... is the most reported one, but also defectrelated theories have been proposed. The phenomena are not yet...”
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“... of a frozen layer, with an expected positive effect on the previously mentioned defects. Note that while the...”
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Artigo
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“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
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Artigo
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“..., in its native form starch does not have properties suitable for processing due to low thermal stability...”
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Artigo
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“... flow tortuosity. The decrease in permeability can be explained by morphological factors specific to the...”
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Dissertação
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