Buscas alternativas:
oil processing » gel processing (Expandir a busca), signal processing (Expandir a busca), visual processing (Expandir a busca)
increase food » increase blood (Expandir a busca), increase bond (Expandir a busca), increases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease oil » decrease il (Expandir a busca), decreases soil (Expandir a busca), decrease milk (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
oil processing » gel processing (Expandir a busca), signal processing (Expandir a busca), visual processing (Expandir a busca)
increase food » increase blood (Expandir a busca), increase bond (Expandir a busca), increases blood (Expandir a busca)
food decrease » food decreases (Expandir a busca), foods decreases (Expandir a busca), flow decrease (Expandir a busca)
decrease oil » decrease il (Expandir a busca), decreases soil (Expandir a busca), decrease milk (Expandir a busca)
decrease the » decreases the (Expandir a busca), decrease in (Expandir a busca)
the decrease » to decrease (Expandir a busca), and decrease (Expandir a busca)
decrease of » decrease in (Expandir a busca)
of decrease » or decrease (Expandir a busca), not decrease (Expandir a busca), to decrease (Expandir a busca)
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“... nm). The increase of the oil:water ratio lead to a decrease of Hd for the non-ionic nanoemulsions (from 341...”
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Artigo
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“...The rehydration and ensiling of dry corn grain are processing methods capable to improve the starch...”
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Dissertação
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“... as a by-product. To increase the applicability of the rapeseed meal in feed and food industries, the content...”
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Artigo
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“... observe the flaxseed functional properties in different processing conditions and use in food, through the...”
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Dissertação
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“... decrease the storage time of the oil or fat. Considering this, the present work had as objectives...”
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Trabalho de conclusão de curso
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