Gelatinized and Non-Gelatinized Corn Starch Based Diet Influence the Fatty Acid Profile in the Liver of Tropical Freshwater Fish, Labeo ohita
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چکیده
منابع مشابه
Effect of Dietary Gelatinized Starch Level and Rearing Temperature on Fatty Acid Profile and DNA:RNA Ratio of Labeo rohita (Hamilton) Fingerlings
A 60-day feeding trial was conducted to delineate the effect of three dietary levels of gelatinized starch on fatty acid profiles and RNA and DNA contents of fingerlings of the Indian major carp, Labeo rohita, reared at ambient water temperature (26±0.8°C) or 32°C. Two hundred and sixteen fingerlings (6.5±0.3 g) were randomly distributed into six treatments in triplicate. Three semi-purified is...
متن کاملMicromanipulative Studies on Gelatinized Starch Granules.
Gelatinized starch granules are generally considered to be comprised of sacs or outer membranes of starchy material enclosing a more or less fluid colloidal starch dispersion [see reviews by RADLEY (10)] and KERR (6). NXGEI, (9) and MEYER (8) considered the membrane to be precxistent in the native, ungelatinized granule. ALSBERG (1) and BADENHUIZEN (2, 3) on the other hand, concluded that the m...
متن کاملa corpus-based study of the frequency of personal pronouns in translated and comparable non-translated persian texts
چکیده ندارد.
15 صفحه اولthe analysis of the role of the speech acts theory in translating and dubbing hollywood films
از محوری ترین اثراتی که یک فیلم سینمایی ایجاد می کند دیالوگ هایی است که هنرپیش گان فیلم میگویند. به زعم یک فیلم ساز, یک شیوه متأثر نمودن مخاطب از اثر منظوره نیروی گفتارهای گوینده, مثل نیروی عاطفی, ترس آور, غم انگیز, هیجان انگیز و غیره, است. این مطالعه به بررسی این مسأله مبادرت کرده است که آیا نیروی فراگفتاری هنرپیش گان به مثابه ی اعمال گفتاری در پنج فیلم هالیوودی در نسخه های دوبله شده باز تولید...
15 صفحه اولA Photomicrographic Study of Gelatinized
A rigid paste of starch and water is responsible to an important degree for the physical properties of baked products made with wheat flour. Starch constitutes about 55 per cent of the weight of the starch-water fraction of bread dough and about 35 to 40 per cent of that of muffin and cake batters. The ratio of starch to its own combined water is even higher than these figures indicate because ...
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ژورنال
عنوان ژورنال: Journal of Aquaculture Research & Development
سال: 2011
ISSN: 2155-9546
DOI: 10.4172/2155-9546.1000106