المؤلفون: Yaseen M Arabi, Zohair Al Aseri, Abdulmohsen Alsaawi, Ali M Al Khathaami, Eman Al Qasim, Abdullah A Alzahrani, Mohammed Al Qarni, Sheryl Ann I Abdukahil, Hasan M Al-Dorzi, Abdulaleem Alattasi, Yasser Mandourah, Tareef Y Alaama, Mohammed K Alabdulaali, Abdulrahman Alqahtani, Ahmad Shuaibi, Ali Al Qarni, Mufareh Alkatheri, Raed H Al Hazme, Ramesh Kumar Vishwakarma, Omar Aldibasi, Mohammed Saeed Alshahrani, Ashraf Attia, Abdulrahman Alharthy, Ahmed Mady, Basheer Abdullah Abdelrahman, Huda Ahmad Mhawish, Hassan Ahmad Abdallah, Fahad Al-Hameed, Khalid Alghamdi, Adnan Alghamdi, Ghaleb A Almekhlafi, Saleh Abdorabo Haider Qasim, Hussain Ali Al Haji, Mohammed Al Mutairi, Nabiha Tashkandi, Shatha Othman Alabbasi, Tariq Al Shehri, Emad Moftah, Basim Kalantan, Amal Matroud, Brintha Naidu, Salha Al Zayer, Victoria Burrows, Zayneb Said, Naseer Ahmed Soomro, Moawea Hesham Yousef, Ayman Abdulmonem Fattouh, Manar Aboelkhair Tahoon, Majdi Muhammad, Afifah Muslim Alruwili, Hossam Ahmed Al Hanafi, Pramodini B Dandekar, Kamel Ibrahim, Mwafaq AlHomsi, Asma Rayan Al Harbi, Adel Saleem, Ejaz Masih, Nowayer Monawer Al Rashidi, Aslam Khan Amanatullah, Jaffar Al Mubarak, Amro Ali Abduljalil Al Radwan, Ali Al Hassan, Sadiyah Al Muoalad, Ammar Abdullah Alzahrani, Jamal Chalabi, Ahmad Qureshi, Maryam Al Ansari, Hend Sallam, Alyaa Elhazmi, Fawziah Alkhaldi, Abdulrauf Malibary, Abdullah Ababtain, Asad Latif, Sean M Berenholtz, Saudi Critical Care Trials Group

المصدر: PLoS ONE, Vol 18, Iss 1, p e0280744 (2023)

مصطلحات موضوعية: Medicine, Science

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1932-6203

URL الوصول: https://doaj.org/article/a563356041764337a32a11c48c80b6ea

المؤلفون: Ghalia Shamlan, M. S. Alamri, Abdellatif A. Mohamed, Shahzad Hussain, Ali Saleh, M. A. Ibraheem, Akram A. Abdo Qasem, Ibrahim Abdullah Ababtain

المصدر: Food Science and Technology (2021)
Food Science and Technology, Issue: ahead, Published: 28 JUN 2021
Food Science and Technology, Volume: 42, Article number: e30121, Published: 28 JUN 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

مصطلحات موضوعية: biology, Syneresis, Nutrition. Foods and food supply, Starch, starch, Cold storage, biology.organism_classification, Ipomoea, Lepidium sativum, yogurt, chemistry.chemical_compound, chemistry, Rheology, cress seed gum, T1-995, sensory properties, TX341-641, Food science, Phaseolus, texture, Technology (General), LEPIDIUM SATIVUM SEED, Food Science, Biotechnology

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ed60893e721dcd616992449eb3caa95
https://doi.org/10.1590/fst.30121

المؤلفون: Akram A. Abdo Qasem, Abdellatif A. Mohamed, Ibrahim Abdullah Ababtain, M. A. Ibraheem, Hesham A. S. Alqah, Shahzad Hussain, M. S. Alamri

المصدر: Polymers, Vol 12, Iss 1602, p 1602 (2020)
Polymers
Volume 12
Issue 7

مصطلحات موضوعية: Polymers and Plastics, Annealing (metallurgy), Starch, 02 engineering and technology, Article, susceptibility, lcsh:QD241-441, chemistry.chemical_compound, 0404 agricultural biotechnology, lcsh:Organic chemistry, Amylose, medicine, Food science, extract, Potato starch, Legume, starch, Granule (cell biology), food and beverages, 04 agricultural and veterinary sciences, General Chemistry, 021001 nanoscience & nanotechnology, 040401 food science, α-amylase, chemistry, Germination, viscosity, swelling power, Swelling, medicine.symptom, 0210 nano-technology

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a68a5af1d977845a0027909807adc1e
https://www.mdpi.com/2073-4360/12/7/1602

المؤلفون: Abdellatif A. Mohamed, Shahzad Hussain, M. S. Alamri, Ibrahim Abdullah Ababtain, Akram A. Abdo Qasem, Syed Ali Shahzad, Mohamed A. Ibraheem

المصدر: Foods
Foods, Vol 9, Iss 909, p 909 (2020)

مصطلحات موضوعية: Health (social science), Starch, Rheometer, Cordia myxa, corn starch, 02 engineering and technology, Plant Science, Cordia, lcsh:Chemical technology, Health Professions (miscellaneous), Microbiology, Article, Starch gelatinization, chemistry.chemical_compound, 0404 agricultural biotechnology, Rheology, lcsh:TP1-1185, Texture (crystalline), Food science, gum Cordia, biology, food and beverages, 04 agricultural and veterinary sciences, 021001 nanoscience & nanotechnology, biology.organism_classification, 040401 food science, Shear rate, chemistry, rheology, pasting, 0210 nano-technology, texture, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6d619c351346128d4fb173f46c615ff
https://doi.org/10.3390/foods9070909