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when processing » whey processing (Expand search), wheat processing (Expand search), oven processing (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease when » decrease the (Expand search), decreases wheat (Expand search), decrease their (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
decrease l » decrease il (Expand search), decrease _ (Expand search), decrease β (Expand search)
l decrease » _ decrease (Expand search), α decrease (Expand search), to decrease (Expand search)
increased lipid » increases lipid (Expand search)
when processing » whey processing (Expand search), wheat processing (Expand search), oven processing (Expand search)
lipid decrease » rapid decrease (Expand search), ligand decrease (Expand search), limb decrease (Expand search)
decrease when » decrease the (Expand search), decreases wheat (Expand search), decrease their (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
decrease l » decrease il (Expand search), decrease _ (Expand search), decrease β (Expand search)
l decrease » _ decrease (Expand search), α decrease (Expand search), to decrease (Expand search)
1
“... em ácidos graxos poli-insaturados e colesterol, compostos altamente susceptíveis a oxidação lipídica...”
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Doctoral thesis
2
3
“... and fractional profile. The ethanol treatment of the rapeseed meal significantly increased the protein...”
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Article
4
“...: T1 (control), which after processing was packed and refrigerated, then three different immersion times...”
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Bachelor thesis
5
“... Methanosarcina genus (59.15%). There was a decrease in methane yield when the operation occurred at 100% FL. This...”
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Doctoral thesis
6
“... os índices de cinzas, fibras, lipídeos, apresentou também coloração escura, quando comparada a farinhas...”
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Master thesis
7
“... efeitos protetores nos distúrbios do metabolismo glicêmico e lipídico, redução da concentração de ácido...”
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Master thesis
8
“... foram: umidade, Aa, pH, cinzas, cloretos, proteínas, lipídeos, cor (L*, a*, b*) e textura (força de cisalhamento...”
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Bachelor thesis
9
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11
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