نتایج جستجو برای: riceکیفیت پخت quality of cooking
تعداد نتایج: 21210304 فیلتر نتایج به سال:
the application of e-learning systems - as one of the solutions to the issue of anywhere and anytime learning – is increasingly spreading in the area of education. content management - one of the most important parts of any e-learning system- is in the concern of tutors and teachers through which they can obtain means and paths to achieve the goals of the course and learning objectives. e-learn...
Seaweeds contain high levels of minerals, vitamins, essential amino acids, indigestible carbohydrates, and dietary fiber. The objective of this study was to compare Spirulina seaweed yellow alkaline noodles made with different levels of green seaweed to make Yellow alkaline noodle products of high nutritional quality with rich fiber content. Green seaweed powder (Spirulina) was incorporated in ...
magnetic resonance imaging (mri) is a notable medical imaging technique that makes of phenomenon of nuclear magnetic resonance. because of the resolution and the technology being harmless, mri has considered as the most desirable imaging technique in clinical applications. the visual quality of mri plays an important role in accuracy of medical delineations that can be seriously degraded by exi...
pasta products are known in all countries of the world and the quality of them are dependent on the technology and type of flour. at the present, these products are producing with wheat flour and old technology, or semolina and modern technology. the goal of this study was the assessment of spaghetti's quality that are producing in iran, for this purpose samples were taken from all factories in...
the community dynamics of aquatic coleoptera(insecta)in one of the spring-stream habitats of bammo national park in fars province called cheshmeh-ye-ghanbari is studied as a pilot project and model for acquaintance with and furthering the biodiversity studies on fauna of iran. sixteen species-populations out of nineteen of this community were already identified for their taxonomy and for thei...
Determination of pasta cooking quality was more dependent on a continuous protein network than the physicochemical properties of gelatinized starch. In the absence of coagulated protein, “starch pasta” strands fractured into small pieces and did not swell in contrast to pasta made from flour or semolina after 20 minutes cooking. The starch of semolina was not a key factor related to better cook...
now-a-days graphic design plays a major role in influencing culture, society, business, and customers, in such a way that one could look upon every individual as a potential customer. graphic designers seek to identify customers needs and find an intelligent solution for them. correct identification and understanding of those needs is the first step towards achieving ones goals. marketing knowh...
the importance of writing as a complex skill in applied linguistics has drawn the attention of many researchers to evaluate textbooks in order to help learners gain self-sufficiency and autonomy in the field of language use and communication. investigations have shown that developments in textbooks evaluation can promote the quality of pedagogies and consequently the learning. this study attemp...
in this work, the effects of acetic and lactic acids addition to rice during cooking, on the texture and morphological properties, and too, the gelatinization temperature (gt) of the cooked domsiyah rice was investigated. all experiments were carried out in triplicate and data analyzed in randomized completely by spss15 software. the results showed that acid addition to rice during cooking caus...
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