SYNTHESIS OF BREAD FRUIT (Artocarpus communis)-BASED HYDROXYPROPYL STARCH THROUGH ETHERIFICATION USING PROPYLENE OXIDE
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چکیده
منابع مشابه
Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours
The rheological (Pasting, farinograph, and alveograph) properties of wheat flour (WF) replaced with breadfruit four (05-40%) was analyzed. Baking and sensory qualities of the resulting bread were evaluated. Differences in baking properties of loaves produced under laboratory and industrial conditions were analyzed with t-test, whereas ANOVA was used for other analyses. Peak and final viscositie...
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15 صفحه اولSynthesis of propylene carbonate from urea and propylene glycol over zinc oxide: A homogeneous reaction
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ژورنال
عنوان ژورنال: Rasayan Journal of Chemistry
سال: 2020
ISSN: 0974-1496,0976-0083
DOI: 10.31788/rjc.2020.1345981