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Bread making process optimization: Staling kinetics, relationship of batter rheology, shelf life, quality and sensory characteristics of Barbari bread
Treatment of K562 cells with the various oxicam complexes and the oxicam ligands showed different inhibition effects in a concentration dependent manner. The cell inhibition was measured after 48 h by the MTT assay.
Synthesis of a hybrid material based on a high-surface-area magnetic Fe3O4@TiO2 core–shell structure and immobilized Ni–PNP aliphatic pincer complex: study of the structural, magnetic, and antibacterial properties and nonenzymatic electrochemical sensing
Principles of production and application of edible mushrooms
Polymer/SiO2 nanocomposites Production and applications
Production Scale up of Nanofibers A Review
Recent updates on biogas production-a review
production of titanium nitride by carbothermic reduction .....
Reclamation of Saline by Leaching and barley production
Reclamation of Saline by Leaching and barley production
Production of Fe-C powders with improved structure
Innovative strategies for engineering mannitol production
Acrylamide in Baking Products A Review Article
Production of superabsorbents from fungal chitosan
The metric dimension of the lexicographic product of graphs