chapatti is high consuming bread in the southeast countries of asia that in fresh form has a tender texture but within a few days of storage, becomes inflexible. in this research, the effects of guar and cmc gums at two levels of 0.25 and 0.5% on quality of chapatti bread were investigated. based on results, gum addition in different levels increased moisture and ash contends and improved rheol...

abstract soil quality is an essential concept for maximum agriculture production without environmental destruction. studying soil physical quality indicators, that express soil structural stability and soil air-water balance in root zone, is one of the most important aspects of soil quality. so determination of optimal range for pore volume distribution is important and this research carried ou...

In any metal forming process, both the strain rate and deformation rate depend on the die profile. The die profile also, is responsible for the non-uniformity of the deformation along the cross-section. These affect the quality and mechanical properties of the product. Therefore, if a die is designed, in which the affecting variables can be controlled spontaneously it is hoped to obtain a produ...

This study was conducted to evaluate the impact of municipal waste compost and manure on soil chemical and physical properties quality and crop production in Sari city (north of Iran). In this study, the effect of compost and manure (cow and sheep) on the quality of soil organic material with experimental measurements was investigated. An experiment was conducted in a completely randomized desi...

difference in color is a major source of distinction between the lubricants extracted directly from the lubecuts and those manufactured in the reclaim units.the mentioned difference can be regarded as one of the main problesm for these products.in order to imporve the color quality of final product, possible modifications  in the reclamation method have been investigated. th effort has been des...

background and objective: the quality of flat breads depends in part on the textural and structural properties of breads during storage. these properties are largely affected by flour quality. this research aimed at evaluating textural and structural properties of lavash bread types during storage by different techniques, comparing these methods and determination of correlation between their re...