Back-Extraction Rate of Bis(dithizonato)zinc(II).
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چکیده
منابع مشابه
Effect of extraction rate on rheological properties of wheat flour
The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. A complete study of the rheological behavior of the wheat flour dough was performed by using three different instruments namely alveograph, extensograph, and farinograph. The correlation coefficient among the various parameters of applied methods wa...
متن کاملEffect of extraction rate on rheological properties of wheat flour
The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. A complete study of the rheological behavior of the wheat flour dough was performed by using three different instruments namely alveograph, extensograph, and farinograph. The correlation coefficient among the various parameters of applied methods wa...
متن کاملEffect of extraction rate on rheological properties of wheat flour
The effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. A complete study of the rheological behavior of the wheat flour dough was performed by using three different instruments namely alveograph, extensograph, and farinograph. The correlation coefficient among the various parameters of applied methods wa...
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effect of extraction rate on rheological properties of wheat flour
the effect of different extraction rates (64%, 82% and 90%) of wheat flour on the rheological properties of the wheat flour dough was investigated. a complete study of the rheological behavior of the wheat flour dough was performed by using three different instruments namely alveograph, extensograph, and farinograph. the correlation coefficient among the various parameters of applied methods wa...
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ژورنال
عنوان ژورنال: Analytical Sciences
سال: 1995
ISSN: 0910-6340,1348-2246
DOI: 10.2116/analsci.11.289