نتایج جستجو برای: time than full
تعداد نتایج: 3569186 فیلتر نتایج به سال:
The present study examined the effect of the geometric parameters of the Rockfill dams on the 2D static analysis of slope stability. In this regard, several numerical models analyzed for eight heights, three slopes of upstream and downstream, three vertical and skewed core thicknesses and four different impounding time stages namely, "End of Construction", "Full Reservoir", "Half Full Reservoir...
drought is transient phenomenon , slow , repetitive and integral part of the climate of each region. drought begins with a substantial reduction in precipitation over the long-term average rainfall and over time, reduced soil moisture and surface and ground water resources will continue to decrease. this phenomenon is the most important in bakhtegan basin because of its importance in strategic ...
the effects of dough fortification with different amounts of gluten and full fat soya flour on the quality of spaghetti were investigated. rheological properties of dough, quality and sensory characteristics of spaghetti with different amounts of gluten (8 to 14%) and full fat soya flour (0 to 20%) were evaluated. fortification caused improvement in some characteristics such as dough stability ...
there are many approaches for solving variety combinatorial optimization problems (np-compelete) that devided to exact solutions and approximate solutions. exact methods can only be used for very small size instances due to their expontional search space. for real-world problems, we have to employ approximate methods such as evolutionary algorithms (eas) that find a near-optimal solution in a r...
Background and Objectives: Child growth health is one of the most important issues that determines the community health. Considering the importance of mothers in family and healthy society, the aim of this study was to evaluate the correlation between maternal employment status and infant growth during the 9-12 months in Ahwaz. Methods: In this prospective cohort study, 345 nine-month in...
The effects of dough fortification with different amounts of gluten and full fat soya flour on the quality of spaghetti were investigated. Rheological properties of dough, quality and sensory characteristics of spaghetti with different amounts of gluten (8 to 14%) and full fat soya flour (0 to 20%) were evaluated. Fortification caused improvement in some characteristics such as dough stability ...
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