The viscosity of gluten-free (GF) batter significantly influences GF bread quality. This study attempts to understand how the rheological properties are affected by type starch and amount water they influence when baked with two methods (conventional oven, ohmic heating). For this purpose, physical chemical different starches (corn, wheat, potato, cassava) flours (rice, buckwheat) were evaluate...

In the recent years, the technology of wireless ad-hoc networks has gained a lot of importance. MANET is a special case of ad-hoc wireless networks. Mobile nodes have small batteries with limited power. Large number of sensor nodes in MANET makes it impractical to replace sensor node batteries. Thus the life time of Mobile nodes is an important attribute of wireless ad-hoc networks. The life ti...

Pulse shaping of a signal at base-band forms a more important tool in controlling and analyzing the parameters like ISI, the modulated signal envelope uniformity, the phase continuity as these parameters lead to the efficient spectral confinement of a binary signal which is a future and nowadays a major important aspect in the design of a wireless cellular communication system. In this paper, d...

We consider a wireless sensor network consists of cooperative nodes, each of them keep adapting to streaming data to perform a least-mean-squares estimation, and also maintain information exchange among neighboring nodes in order to improve performance. For the sake of reducing communication overhead, prolonging batter life while preserving the benefits of diffusion cooperation, we propose an e...