نتایج جستجو برای: carrying bread on hand
تعداد نتایج: 8486544 فیلتر نتایج به سال:
We investigated the relationships of three allelic variations in Glu-B3 (ab, g, and h) with dough properties and bread-making quality-related characteristics using near-isogenic lines (NILs) of 'Yumechikara' that commonly carry Glu-A1a, Glu-B1b, Glu-D1d, Glu-A3f, Glu-B3ab and Glu-D3a. Measurement of peak time (PT) in a 2-g mixograph indicated that Glu-B3g was the most effective for a strong dou...
there is limited knowledge about physiological and biochemical functions of bread wheat and durum wheat genotypes in response to drought stress. to study differences of drought-sensitive bread and durum wheat genotypes to drought stress, this study was conducted under two different irrigation regimes (well-watered and water-stressed treatments) under glasshouse conditions. the experiment was co...
A yeast strain capable of leavening both unsugared and sweet bread dough efficiently would reduce the necessity of carrying out the expensive procedure of producing multiple baker's yeast strains. But issues involving the use of genetically modified foods have rendered the use of recombinant techniques for developing yeast strains controversial. Therefore, we used strong selection and screening...
abstract the present study was conducted to examine the effect of proficiency on students interaction while carrying out the grammar-based task(s) in collaboration. in particular, the study examines whether the level of proficiency affects the learners’ focus of attention to grammatical and lexical features. the study takes a further step and examines whether there is any difference in the use...
the variety of the bags in the marhet, persudes students to use variable bags, irrespective of their muscle of physical complications. Researches show that various methods for educational devices carrying, have different effects on student physical pain perception and muscles, skeletal, cardio vascular, respiratory and metabolism performances. This research is conducted to review the school com...
the major aim of this study was to investigate the relationship between iq, eq and test format in the light of test fairness considerations. this study took this relationship into account to see if people with different eq and iq performed differently on different test formats. to this end, 90 advanced learners of english form college of ferdowsi university of mashhad were chosen. they were ask...
why some learners are willing to communicate in english, concurrently others are not, has been an intensive investigation in l2 education. willingness to communicate (wtc) proposed as initiating to communicate while given a choice has recently played a crucial role in l2 learning. it was hypothesized that wtc would be associated with language learning orientations (llos) as well as social suppo...
BACKGROUND Protein quantity in diet including the digestibility and bioavailability of protein is of importance to eradicate undernutrition in developing countries. Bread protein is an incomplete source as it lacks an essential amino acid lysine. When they are combined with other plant foods like pulses and legumes, they become a complete source of protein. Since bread is most common staple foo...
Management of storage conditions can affect bread wheat grain quality that may lead to improvement of flour qualityand balancing rheological properties of dough. Therefore, controlling the storage conditions as well as the storage duration of bread wheat grain has a significant role in the flour quality and rheological properties of dough. The aim of this study was to investigate the effect of ...
abstract tasks nowadays are at the center of attention in sla research. task types is one of the critical issues in this regard, their effectiveness and suitability to any particular context, their characteristics and the result they yield are among some of these issues. on the other hand, discourse markers (dms) have been very much investigated and their effectiveness in conveying the meaning...
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