Search alternatives:
increased lipid » increases lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease post » decreases post (Expand search), decrease of (Expand search), decrease akt (Expand search)
or decrease » of decrease (Expand search), not decrease (Expand search), _ decrease (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
increased lipid » increases lipid (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease post » decreases post (Expand search), decrease of (Expand search), decrease akt (Expand search)
or decrease » of decrease (Expand search), not decrease (Expand search), _ decrease (Expand search)
decrease or » decrease of (Expand search), decrease on (Expand search), decrease pro (Expand search)
decrease to » decreased to (Expand search), decrease toc (Expand search), decrease the (Expand search)
1
2
Subjects:
“...Protein Processing, Post-Translational...”
Access document (1)
Access document (2)
Access document (1)
Access document (2)
Article
3
4
5
6
7
“..., intermediate and strong were used for this purpose. Dough stability increased upon addition of wheat dextrin...”
Access document
Access document
Master thesis