Zobrazeno 1 - 10
of 378
pro vyhledávání: '"Pride N"'
Autor:
Aneh Phillins Aneh, Pride Ndasi Ngwasiri, Wilson Agwanande Ambindei, Makebe Calister Wingang, Ngwa Martin Ngwabie, Martin Benoit Ngassoum
Publikováno v:
Heliyon, Vol 9, Iss 6, Pp e16443- (2023)
Atom fruit (Dacryodes macrophylla) is a Non-timber Forest Product (NTFP) that comprises a large seed, thick pulp, and a thin hard outer covering. The structural component of its cell wall and thick pulp make it difficult in extracting the juice. Also
Externí odkaz:
https://doaj.org/article/196daebe468640cf8198f6da1125ae01
Autor:
Dickinson, J. M., Pride, N. B.
Publikováno v:
The British Medical Journal, 1962 Feb . 1(5276), 432-436.
Externí odkaz:
https://www.jstor.org/stable/20356685
Autor:
Pride, N. B.
Publikováno v:
The British Medical Journal, 1969 Nov 01. 4(5679), 359-361.
Externí odkaz:
https://www.jstor.org/stable/20378363
Autor:
Pride, N. B.
Publikováno v:
The British Medical Journal, 1969 Aug . 3(5667), 416-416.
Externí odkaz:
https://www.jstor.org/stable/20377419
Autor:
Ayliffe, G. A. J., Pride, N. B.
Publikováno v:
The British Medical Journal, 1962 Dec . 2(5320), 1641-1645.
Externí odkaz:
https://www.jstor.org/stable/20375896
Publikováno v:
The British Medical Journal, 1963 Mar 01. 1(5331), 646-648.
Externí odkaz:
https://www.jstor.org/stable/20379948
Publikováno v:
Journal of Applied Polymer Science. 111:1923-1930
In this study, various physicochemical pa- rameters were evaluated for maize tassel, a novel adsorbent. The Brunauer-Emmett-Teller (BET) isotherm was used to experimentally model N2-adsorption data (up to a relative pressure of 0.30); the results ind
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Akuro Blaise Mbaku, Pride Ndasi Ngwasiri, Wilson Agwanande Ambindei, Ngwa Martin Ngwabie, Martin Benoit Ngassoum
Publikováno v:
International Journal of Chemical Engineering, Vol 2023 (2023)
Applications of pectin in the food industry are strongly influenced by their source, structures, and extraction methods, which affect their functionalities. This research aims to extract and assess pectin’s physicochemical and functional properties
Externí odkaz:
https://doaj.org/article/c2a48d1664da4192b1f9ec0d7b1965fa