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Showing 1 - 20 results of 261 for search '(( decrease with decrease seeds properties ) OR ( python python decrease decrease after ))*', query time: 1.27s Refine Results
4
Published 2020
“... research aimed to study the thermodynamic properties of tamarind seeds as a function of the equilibrium...”
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5
Published 2018
“... properties of the water desorption process in lettuce seeds. Lettuce seeds had an initial moisture content...”
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6
Published 2017
“... properties of sunflower seeds. The cultivar Olisun 3, with an initial moisture content of 34.1 (% wb), was...”
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7
Published 2017
“... properties of sunflower seeds. The cultivar Olisun 3, with an initial moisture content of 34.1 (% wb), was...”
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8
Published 2018
“... properties of the water desorption process in lettuce seeds. Lettuce seeds had an initial moisture content...”
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9
Published 2018
“... experimental data. The Chung-Pfost model was used to determine the thermodynamic properties of sunn hemp seeds...”
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10
Published 2012
“... seeds moisture content. The reduction moisture content decrease of the porosity and in the bulk density...”
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11
Published 2021
“.... Seeds with initial moisture content of 18 ± 0.25% dry basis were oven dried with forced air ventilation...”
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12
Published 2020
“...; With the reduction of the moisture content of the seeds, the integral isosteric heat of adsorption, the...”
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13
Published 2013
“... and storage. Thus, this study aimed to determine the seeds physical properties from two cultivars...”
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14
Published 2012
“... seeds moisture content. The reduction moisture content decrease of the porosity and in the bulk density...”
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15
Published 2006
Subjects: “...Sunflower seeds - physical properties...”
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16
Published 1991
“... to nonirradiated bean, irradiation with 500 krad increased hydration capacity and velocity and reduced the cooking...”
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19
Published 2022
“... showed a porous and weak structure for formulations with GBF and chia seeds. The highest scores for the...”
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20
Published 2020
“... polyamines content was higher in fresh seeds and markedly decreased with desiccation. The decrease in enzyme...”
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