نمایش نتایج جستجو برای
کلمات کلیدی: Guar
موارد یافت شده: 12
1 - Rheological interactions between Lallemantia royleana seed extract and selected food hydrocolloids (چکیده)2 - In Situ Ruminal Dry Matter and Crude Protein Degradability of Extruded Soybean, Soybean Meal and Guar Meal (چکیده)
3 - Effects of feeding different levels of guar meal on performance (چکیده)
4 - The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert (چکیده)
5 - Nitrogen fractionations, in situ ruminal degradation and post-ruminal crude protein disappearance of overheat and overheat-xylose processed guar meal (چکیده)
6 - Synergistic interaction of Balangu seed gum with selected food hydrocolloids: the rheological investigation (چکیده)
7 - In vitro first order dry matter disappearance kinetics of guar meal (چکیده)
8 - The effect of fat substitutes on the time dependent rheological of low fat sesame paste/date syrup blends (Halwa-Ardeh) (چکیده)
9 - A Comparative Study on Rheological Behavior of Saleps, CMC and Guar Gum as a Function of Concentration and Temperature (چکیده)
10 - Rheological Characterization of Low Fat Sesame Paste Blended With Date Syrup (چکیده)
11 - The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperature (چکیده)
12 - DECISION AID FOR ALLOCATION OF TRANSPORTATION FUNDS TO ROADSIDE SAFETY ENHANCEMENT (چکیده)
