Zobrazeno 1 - 10
of 97
pro vyhledávání: '"Fracturability"'
Publikováno v:
Youqi dizhi yu caishoulu, Vol 31, Iss 6, Pp 57-64 (2024)
The fracturability of reservoirs is an essential parameter for selecting perforation stages and predicting hydraulic fracturing effects， but fracturability evaluation for tight sandstone reservoirs lacks unified methods and standards. This paper st
Externí odkaz:
https://doaj.org/article/3483b13b2af04065b81d085fb058c910
Evaluation of drying time on thickness variations on the physical and sensory test of tortilla chips
Autor:
Widya Puspantari, Dayu Dian Perwata Sari, Kokom Komariyah, Budiyanto Budiyanto, Donowati Tjokrokusumo
Publikováno v:
Agrointek, Vol 18, Iss 1, Pp 239-245 (2024)
Tortilla chips have differences of thickness, some consumers like thick tortillas and others like thin tortillas. The thickness of the tortilla affects the drying process. This research aimed to study the optimum drying time using cabinet drier on to
Externí odkaz:
https://doaj.org/article/be7b962721724a1f88fe47be9b0639fc
Publikováno v:
Meitan kexue jishu, Vol 51, Iss 11, Pp 1-11 (2023)
Mines with thick and hard roof face high risks of mine seismic activities and mine pressure during mining, which easily leads to dynamic disasters in mines. To pre-control and prevent such risks, it is necessary to pre-control the thick and hard roof
Externí odkaz:
https://doaj.org/article/7c8837861e8e47b69dcc704309b7b219
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 23, Iss 4, Pp 295-305 (2022)
The research aims to develop a gluten-free biscuit from composite flour of maize, rice, buckwheat, and soybean by replacing wheat flour. Biscuits were prepared from four formulations of maize (40 parts), rice (20-35 parts), buckwheat (5-20 parts), an
Externí odkaz:
https://doaj.org/article/a43f2f43a6d5479daad887bc6aa94f99
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Autor:
Hung-I Chien, Chiu-Chu Hwang, Yi-Chen Lee, Chun-Yung Huang, Shu-Chuan Chen, Chia-Hung Kuo, Yung-Hsiang Tsai
Publikováno v:
Foods, Vol 12, Iss 19, p 3533 (2023)
Vacuum frying (VF) is a selective technique for producing high-quality fried food that is mostly used on vegetables, fruits, and potato chips. It is rarely applied to the production of aquatic (especially fish) products. The purpose of this study is
Externí odkaz:
https://doaj.org/article/dcf0a4b6a1d7474e9c8e6a8ae181a730
Evaluation of fracturability of shale reservoirs in the longmaxi formation in southern sichuan basin
Publikováno v:
Frontiers in Earth Science, Vol 10 (2022)
Major breakthroughs have been made in the exploration and development of shale gas in the Longmaxi Formation in the southern Sichuan Basin, China. The previous have adopted various methods to study the fracturability of shale, but the quantitative ch
Externí odkaz:
https://doaj.org/article/e1f93f5a11534584bdf4462972f064f0
Publikováno v:
Foods, Vol 12, Iss 5, p 941 (2023)
This study investigated if whole wheat flour-based cookie dough’s physical properties were affected by mixing time (1 to 10 min). The cookie dough quality was assessed using texture (spreadability and stress relaxation), moisture content, and imped
Externí odkaz:
https://doaj.org/article/492d50b769ca454f9ac9c292d5e043b7
Akademický článek
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