نتایج جستجو برای: chemicalproperties

تعداد نتایج: 4  

Journal: :فصلنامه علمی پژوهشی گیاهان دارویی 0
m tavakoli 1- cultivation & development department of medicinal plants research center, institute of medicinal plants, acecr, karaj, iran h naghdi badi 1- cultivation & development department of medicinal plants research center, institute of medicinal plants, acecr, karaj, iran h rafiee department of horticulture, science and research branch, islamic azad university, tehran, iran mr labbafi 1- cultivation & development department of medicinal plants research center, institute of medicinal plants, acecr, karaj, iran m ghorbani nohooji 1- cultivation & development department of medicinal plants research center, institute of medicinal plants, acecr, karaj, iran e zand weed research department, iranian plant protection research institute, tehran, iran

background: the seeds of some medicinal plants and their compounds have long been valued for their numerous health benefits. objective:to investigate some physical and chemical properties of salvia spp. methods: some physico-chemical properties in five species of salvia seeds (consisted of s. officinalis l., s. macrosiphon l., s. hypoleuca l., s. sclarea l. and s. nemorosa l.) were measured at ...

A. Ranjbar A.R. Sepaskhah, S. Emadi

This research was conducted to study and classify the physico-chemicalproperties of soil, yield components of wheat and to determine the significance ofthese parameters on the grain yield formation. In this research, seven statisticalmethods consisting of simple correlation analysis (SCA), multiple linear regression(MLR), stepwise regression (SR), factor analysis (FA), principal componentanalys...

H. Ebrahimnejad J. Sajedianfard S. M. Mazloomi S. S. Shekarforoush,

Currently, due to their beneficial effects, there is interest in adding prebiotics to food products. Thisstudy investigated the effect of the addition of inulin (1% and 2%) on microbial and physico-chemicalproperties of probiotic low fat yogurt manufactured with Lactobacillus acidophilus. Six experimentalpreparations of yogurt were produced. Homogenized, standardized and pasteurized low fat mil...

Journal: :iranian journal of veterinary research 2011
s. m. mazloomi s. s. shekarforoush h. ebrahimnejad j. sajedianfard

currently, due to their beneficial effects, there is interest in adding prebiotics to food products. thisstudy investigated the effect of the addition of inulin (1% and 2%) on microbial and physico-chemicalproperties of probiotic low fat yogurt manufactured with lactobacillus acidophilus. six experimentalpreparations of yogurt were produced. homogenized, standardized and pasteurized low fat mil...

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