Finding Contents or People

Preparation of chemically modified canola protein isolate with gum Arabic by means of Maillard reaction under wet-heating conditions
Preparation of chemically modified canola protein isolate with gum Arabic by means of Maillard reaction under wet-heating conditions
Improving the emulsifying properties of beta-lactoglobulin-wild almond gum (Amygdalus scoparia Spach) exudate complexes by heat
Improving the emulsifying properties of beta-lactoglobulin-wild almond gum (Amygdalus scoparia Spach) exudate complexes by heat
A comprehensive study on the concrete compressive strength estimation using artificial neural network and adaptive neuro-fuzzy inference system
Effects of Persian gum and gum Arabic on the survival of Lactobacillus plantarum PTCC 1896 Escherichia coli Xanthomonas axonopodis and Saccharomyces cerevisiae during freeze drying
Effects of Persian gum and gum Arabic on the survival of Lactobacillus plantarum PTCC 1896 Escherichia coli Xanthomonas axonopodis and Saccharomyces cerevisiae during freeze drying
Optimal (r Q) policy in a stochastic inventory system with limited resource under incremental quantity discoun
Optimal coupled and uncoupled fuzzy logic control for magnetorheological damper-equipped plan-asymmetric structural systems considering structural nonlinearities
Optimal coupled and uncoupled fuzzy logic control for magnetorheological damper-equipped plan-asymmetric structural systems considering structural nonlinearities
Phosphene perception is due to the ultra-weak photon emission produced in various parts of the visual system glutamate in the focus
Post combustion carbon capture Does optimization of the processing system based on energy and utility requirements warrant the lowest possible costs
Evaluating the strategy of integrated urban-rural planning system and analyzing its effects on land surface temperature in a rapidly developing region
A study on the release kinetics and mechanisms of vanillin incorporated in almond gum/ polyvinyl alcohol composite nanofibers in different aqueous food simulants and simulated saliva
A study on the release kinetics and mechanisms of vanillin incorporated in almond gum/ polyvinyl alcohol composite nanofibers in different aqueous food simulants and simulated saliva