نمایش نتایج جستجو برای
کلمات کلیدی: texture
موارد یافت شده: 20
1 - Effects of Processing of Starter Diets on Performance, Nutrient Digestibility, Rumen Biochemical Parameters andBody Measurements of Brown Swiss Dairy Calves Body Measurements of Brown Swiss Dairy Calves (چکیده)2 - Evaluating the erosion hazard of the stream banks of Karoun, south of Ahvaz,Iran (چکیده)
3 - Evaluating the landslide and erosion hazards in the river banks of Sefidrud River (چکیده)
4 - Improved dynamic simulation of end-milling process using time series analysis (چکیده)
5 - Effect of frying temperature and time on image characterization of pierogi (چکیده)
6 - Studying pressure sores through illuminant invariant assessment of digital color images (چکیده)
7 - Wheat Class Identification Using LBP, LSP and LSN Textural Features and Monochrome Images (چکیده)
8 - The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert (چکیده)
9 - The effect of adding enzyme‐modified cheese on sensory and texture properties of low‐ and high‐fat cream cheeses (چکیده)
10 - Evaluation of Soil Texture and Organic Matter on Atrazine (چکیده)
11 - Geometric simulation of surface texture in low immersion side milling (چکیده)
12 - Comprehensive Simulation of Surface Texture for End-milling Process (چکیده)
13 - ارزیابی تاثیر بافت و مواد آلی خاک بر تجزیه علف کش اترازین (چکیده)
14 - Effect of Stewing in Cooking Step on Textural and Morphological Properties of Cooked Rice (چکیده)
15 - Application of image texture analysis for evaluation of osmotically dehydrated kiwifruit qualities (چکیده)
16 - Crumb texture analysis with image processing in Iranian bread enriched with soy flour (چکیده)
17 - EFFECT OF EMULSIFIERS AND FUNGAL a-AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREAD (چکیده)
18 - Effect of soil texture and temperature on atrazine degradation (چکیده)
19 - Comparing Physical and Mechanical Properties of Two Varieties of Watermelon: Charleston Gray and Crimson Sweet (چکیده)
20 - The Effect of Acetic and Lactic Acid on the Oil Uptake, Texture and Color of Rice (Sang Tarom) During Cooking (چکیده)
