نتایج جستجو برای: barbari
تعداد نتایج: 129 فیلتر نتایج به سال:
The present study was undertaken to analyze the expression pattern of estrogen receptor 1 gene (ESR1) in Barbari bucks (fertile and non-fertile) identified on the basis of seminal quality traits and fertility trials. RNA was extracted from the spleen by Trizol method. The expression pattern of ESR1 gene was analyzed using real time polymerase chain reaction (RT-PCR). The expression pattern of E...
Title: SIMULATION OF DYNAMIC PRESSURESWING GAS SORPTION IN POLYMERS Heather Jane St. Pierre, Master of Science, 2005 Directed By: Professor Timothy A. Barbari Department of Chemical Engineering A transport model was developed to simulate a dynamic pressure-swing sorption process that separates binary gas mixtures using a packed bed of non-porous spherical polymer particles. The model was solved...
The current study is aimed at fortifying Barbari bread with different levels ( T Co : 0, id="M2"> 5 % 5%, id="M3"> 10 10%, and id="M4"> 15 15) of olive pomace dietary fiber (ODF) investigating the quality properties enriched bread. defatted ...
The mortality of kid's is serious problem in commercial goat farming Nepal. There are various factors which affect the growth rate and kids. One main rearing management during early age kids but more research focused on feeding treatment only. So an experiment was carried out to reveal effect brooding system for at National Goat Research Program, Bandipur, Tanahun Nepal from October 2020 Februa...
Wheat flour, bread, and bakery products are an important source of macronutrients, micronutrients, dietary fibers, antioxidants. Considering that Iran’s bread industry is the second highest bread-consuming in world, this research focused on main operations production chain (wheat cultivation, milling, dough processing, production). Investigating sustainability improvement strategies farm-to-for...
Effect of semihydrogenated vegetable oil (shortening) and sodium stearoyl lactylate (SSL) on retarding Barbari bread staling was investigated in this study. Three levels of 2, 3 and 4 percent shortening and SSL in two levels of 0.5 and 1 percent of flour were used in this research. Treatments included control sample (without shortening and SSL), bread with only shortening, bread with only SSL, ...
Effect of semihydrogenated vegetable oil (shortening) and sodium stearoyl lactylate (SSL) on retarding Barbari bread staling was investigated in this study. Three levels of 2, 3 and 4 percent shortening and SSL in two levels of 0.5 and 1 percent of flour were used in this research. Treatments included control sample (without shortening and SSL), bread with only shortening, bread with only SSL, ...
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