Results 241 to 250 of about 1,106,513 (284)

Revisores Científicos

, 2007
Gel, Revista
core  

Comparative Evaluation of Drying-Induced Changes in Selected Edible Brown Seaweed Powders. [PDF]

J Food Sci
Narayana GRP, Kalakandan SK, Annamalai A, Vincent H, Singh P.   +4 more
europepmc   +1 more source

Interface geometry governs probe insertion mechanics and electrode deviation in layered brain-mimicking phantoms for deep brain stimulation. [PDF]

Biomech Model Mechanobiol
Chen S, Wu C, Anders E, Nathan R, Bailey OM, Wang Q, Johnson CL, Wu Q.   +7 more
europepmc   +1 more source

Expediente

, 2007
Gel, Revista
core  

Preparation of physical gel consisting of syndiotactic polystyrene and poly(ethylene glycol)

Preparation of physical gel consisting of syndiotactic polystyrene and poly(ethylene glycol)
openaire   +1 more source

Genetics of gel consistency in rice (Oryza sativa L.) [PDF]

Journal of Genetics, 1991
Inheritance of gel consistency in rice was studied in crosses involving highamylose, low-gelatinizalion temperature parents with hard, medium, and soft gel consistency. The results of single-grain analysis of parents, F1, F2, B1F1, B2F2, and their reciprocal crosses from a single-season harvest showed that the differences between hard and soft, hard ...
G S Khush
exaly   +3 more sources

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A gel consistency test for eating quality of rice

Journal of the Science of Food and Agriculture, 1973
AbstractA rapid, simple test, complementary to the test for amylose content, was developed based on the consistency of a cold 4.4% milled‐rice paste in 0.20 N‐KOH. Consistency is measured by the length in a test tube of the cold gel held horizontally for 0.5 or 1 h.
Bienvenido Juliano, C M Perez
exaly   +3 more sources