نمایش نتایج جستجو برای
کلمات کلیدی: guar
موارد یافت شده: 23
1 - Dynamic rheological properties of reduced-fat camel cream affected by guar gum and sage seed gum (چکیده)2 - Influence of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream (چکیده)
3 - A Study on the PAPR of systematic UW-OFDM (چکیده)
4 - Estimation of the Molar Mass Characteristics of Selected Biopolymers Using Rheological Measurements (چکیده)
5 - Implications of Urwatel Wusqa from the Perspective of Interpreters: Emphasis on the Ideas Presented by the Author of Bayān al-sa'ādah Tafsir (چکیده)
6 - Investigation of the interaction between sage seed gum and guar gum: Steady and dynamic shear rheology (چکیده)
7 - A New Switching Strategy for Exponential Stabilization of Uncertain Discrete-Time Switched Linear Systems in Guaranteed Cost Control Problem (چکیده)
8 - Influence of Selected Gums and Pregelatinized Corn Starch on Reduced Fat Mayonnaise: Modeling of Properties by Central Composite Design (چکیده)
9 - Modification in the Functional Properties of Sodium Caseinate-based Imitation Cheese through Use of Whey Protein and Stabilizer (چکیده)
10 - Reliable yet flexible software through formal model transformation (rule definition) (چکیده)
11 - Mathematical modeling of drying kinetics of the kiwifruit pastille (چکیده)
12 - Rheological interactions betweenLallemantia royleanaseed extract and selected food hydrocolloids (چکیده)
13 - In Situ Ruminal Dry Matter and Crude Protein Degradability of Extruded Soybean, Soybean Meal and Guar Meal (چکیده)
14 - Effects of feeding different levels of guar meal on performance (چکیده)
15 - The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert (چکیده)
16 - Nitrogen fractionations, in situ ruminal degradation and post-ruminal crude protein disappearance of overheat and overheat-xylose processed guar meal (چکیده)
17 - Synergistic interaction of Balangu seed gum with selected food hydrocolloids: the rheological investigation (چکیده)
18 - In vitro first order dry matter disappearance kinetics of guar meal (چکیده)
19 - The effect of fat substitutes on the time dependent rheological of low fat sesame paste/date syrup blends (Halwa-Ardeh) (چکیده)
20 - A Comparative Study on Rheological Behavior of Saleps, CMC and Guar Gum as a Function of Concentration and Temperature (چکیده)
21 - Rheological Characterization of Low Fat Sesame Paste Blended With Date Syrup (چکیده)
22 - The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperature (چکیده)
23 - DECISION AID FOR ALLOCATION OF TRANSPORTATION FUNDS TO ROADSIDE SAFETY ENHANCEMENT (چکیده)
