منابع مشابه
evaluation of functional properties of four soy flours produced in iran
soy flour is the least processed form of soy protein products which has become increasingly popular in food technology for its nutritional benefits, low cost and good functional properties. the aim of this study was to investigate functional properties of soy flours produced by four different industrial processes: defatted, defatted and toasted, low fat, and full fat soy flours. because of diff...
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Soil samples from the Jakara irrigation project site were evaluated with respect to possible degradation caused by irrigation. Most of the soils were neutral to alkaline with pH values ranging between 6.58 + 0.04 and 10.45 + 0.03. The electrical conductivity ranged from 0.3 + 0.01 to 75.2 + 0.06 dSm-1 which implies low to very high salinity. The concentrations of the exchangeable cations in the...
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Viruses are the most common causes of diseases affecting cucurbits in New York. These diseases result in losses through reduction in growth and yield and are responsible for distortion and mottling of fruit , making the product unmarketable. A complex of viruses is able to infect cucurbits, a plant group that includes cucumber , melon , squash, pumpkins , and watermelon. The most important viru...
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در این پایان نامه، درهمتنیدگی بین یک سیستم نقطه کوانتومی دوگانه(مولکول نقطه کوانتومی) و میدان مورد مطالعه قرار گرفته است. از آنتروپی ون نیومن به عنوان ابزاری برای بررسی درهمتنیدگی بین اتم و میدان استفاده شده و تاثیر پارامترهای مختلف، نظیر تونل زنی(که توسط تغییر ولتاژ ایجاد می شود)، شدت میدان و نسبت دو گسیل خودبخودی بر رفتار درجه درهمتنیدگی سیستم بررسی شده اشت.با تغییر هر یک از این پارامترها، در...
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ژورنال
عنوان ژورنال: Pakistan Journal of Nutrition
سال: 2012
ISSN: 1680-5194
DOI: 10.3923/pjn.2012.507.510