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68.279  Articles
1 of 6.829 pages  |  10  records  |  more records»
The aim of the study is to investigate rheological properties of gelatinized starch dispersions, based on physically modified starches, depending on technological factors.  Realization of the research aim allows to get products (sauces, creams, fille... see more

The aim of the study is to investigate rheological properties of gelatinized starch dispersions, based on physically modified starches, depending on technological factors.  Realization of the research aim allows to get products (sauces, creams, fille... see more

The aim of the study is to investigate rheological properties of gelatinized starch dispersions, based on physically modified starches, depending on technological factors.  Realization of the research aim allows to get products (sauces, creams, fille... see more

Saliva is a complex liquid in the mouth that has an important role as self-cleansing. If the viscosity of saliva is getting lower, the possibility of caries will decrease. The use of mouth rinses is one way to maintain oral hygiene. One of the herbs that ... see more

The effective viscosity of a gas in the transition regime confined to a cylindrical geometry is obtained using the path integral method. In the transition regime a pattern of rapid variation of the effective viscosity with the density in equally spaced na... see more

One of progress directions of the modern food industry is the development and introduction of innovative technologies and assortment of functional food products, allowing to decrease risks of disease progression and favoring the population health.Such pro... see more

The aim of the work is to elaborate effective methods that characterize mashes of semi-products with potato fiber after thermal processing for avoiding excessive densification of products and stabilization of qualimetric parameters.The article presents ma... see more

Today in Ukraine the share of low-quality bakery products is near 20–25 %, because they often don’t correspond to quality standards and sanitary norms, because of being produced of flour with low bakery properties. That is why new raw material sources, fu... see more

The present study focuses on the recent development of an implicit pressure-based finite volume algorithm for numerical solution of Reynolds averaged Navier-Stokes equations (RANS) in an inertial frame of reference for the prediction of unsteady incompres... see more

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