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Edible mushrooms as a natural source of food ingredient/additive replacer
(MDPI, 2021-11)
Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their ...
Topological additive numbering of directed acyclic graphs
(Elsevier Science, 2014-09)
We propose to study a problem that arises naturally from both TopologicalNumbering of Directed Acyclic Graphs, and Additive Coloring (also knownas Lucky Labeling). LetDbe a digraph andfa labeling of its verticeswith positive ...
Conservación in vitro de chayote (Sechium edule)
(2007)
In vitro conservation of chayote (Sechium edule). The in vitro medium-term conservation technique was assayed on chayote. Survival was assayed after the addition of high concentration of sucrose (0, 30, 50, 60, 70 y 80 ...
Produção, liofilização e aplicação de fermento natural em pão tipo Sourdough
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2014-03-11)
The process of fermentation in products of bakery is the most important step and it is, in turn, responsible for the aroma of bread, because during this stage the aromatic and volatile compounds which we identify as the ...
Aditivos para el procesamiento del caucho natural y su aplicación en pequeñas plantaciones de cauchoAdditives for processing natural rubber and their application in small rubber plantations
(Servicio Nacional de Aprendizaje (SENA), 2016)
Additional evidence of the facultative intracellular nature of the fish bacterial pathogen Piscirickettsia salmonis
(Facultad de Ciencias Veterinarias, Universidad Austral de Chile, 2009)
Color and lipid oxidation of meat from young bulls finished in feedlot supplemented with clove or cinnamon essential oils.
(Amer Soc Animal Science, 2017-08-01)