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materials processing » materials testing (Expandir a busca), materials properties (Expandir a busca)
decrease materials » decreases maternal (Expandir a busca), create materials (Expandir a busca), decrease arterial (Expandir a busca)
increased lipid » increases lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease rate » decreased rate (Expandir a busca), decreases rate (Expandir a busca), decrease at (Expandir a busca)
rate decrease » rats decreases (Expandir a busca), rate increase (Expandir a busca), to decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
materials processing » materials testing (Expandir a busca), materials properties (Expandir a busca)
decrease materials » decreases maternal (Expandir a busca), create materials (Expandir a busca), decrease arterial (Expandir a busca)
increased lipid » increases lipid (Expandir a busca)
lipid decrease » rapid decrease (Expandir a busca), ligand decrease (Expandir a busca), limb decrease (Expandir a busca)
decrease rate » decreased rate (Expandir a busca), decreases rate (Expandir a busca), decrease at (Expandir a busca)
rate decrease » rats decreases (Expandir a busca), rate increase (Expandir a busca), to decrease (Expandir a busca)
in decrease » in decreased (Expandir a busca), on decrease (Expandir a busca), pain decrease (Expandir a busca)
1
“...During the agroindustrial processing steps of guava, are wasted materials such as peel and seed...”
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2
3
“... conducted in order to improve its processing and the use of new materials for partial or total replacement...”
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4
“... os índices de cinzas, fibras, lipídeos, apresentou também coloração escura, quando comparada a farinhas...”
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5
“..., energy, phenolic compounds, antioxidant properties, anthocyanins. The rates of absorption and increased...”
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6
“..., intermediate and strong were used for this purpose. Dough stability increased upon addition of wheat dextrin...”
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7