the influence of 0-27 g/100g of full-fat soy flour (ffsf), 31-35g/100g of water content and extrusion conditions on the textural characteristics of spaghetti were evaluated. process was performed with screw speed of 10-40 rpm and water circulating temperature of 35-70°c. this enrichment resulted in significant differences in mechanical strength and cutting parameter. based on the mixture surfac...

My field of research is Theoretical Computer Science. My focus has been in the classical and quantum complexity of Boolean functions (including property testing, sensitivity and block sensitivity of Boolean functions and quantum database search), in electronic commerce, in graph algorithms and in coding theory. I have designed effective algorithms as well as proved lower bounds for the complexi...

in this paper, we analysis the concept and importance of property rights in classical and institutional economic thought schools. in doing so, we analysis the thoughts of luck, adam smith, say, ricardo, malthus, mill, marx, engels, marshal (some classical economists), coase, demsetz, north, and dosoto (some new institutional economists). the results of the paper revealed that: 1) classical econ...

in this study production of iranian uf white cheese with probiotic strains of lactobacillus acidophilus and bifidobacterium lactis was investigated. cheese samples were ripened at 6°c for 60 days. the viability of probiotic strains and chemical compositions such as dry matter, ph, salt, protein and fat were assayed during ripening days. cheese samples also were analyzed in terms of textural pro...