Hehe, thanks, danke, xiaxia, merci, efharisto, spasibo....
Minh thich nha la download qua raid, thuong thi toc do o day la hon 4Mb/s
.
Nhờ lấy giúp bài báo khoa học 7
- Thread starter Huỳnh Chấn Khôn
- Start date
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Hehe, thanks, danke, xiaxia, merci, efharisto, spasibo....
Minh thich nha la download qua raid, thuong thi toc do o day la hon 4Mb/s
.minhchaufiri
Senior Member
Nhờ các bác lấy dùm em bài báo này với. Vì nó nằm trên wiley nên em không thể lấy được
Em xin chân thành cảm ơn.
PS: địa chỉ hòm thư của em là minhchaufiri@gmail.com
<table id="FullRecDataTable" border="0" cellpadding="0" cellspacing="0"><tbody><tr><td class="FullRecTitle">Extraction and application of dietary fiber and cellulose from pineapple cores</td> </tr> <tr> <td class="fr_links_row" valign="middle">
<table style="width: 182px; height: 36px;" id="linksTable" class="FR_links_table" border="0" cellpadding="0" cellspacing="0"> <tbody><tr><td style="vertical-align: top;">
</td><td style="vertical-align: top;">
</td></tr><tr> <td>
</td><td align="right">
</td></tr> <script language="JavaScript"> for(i=2; i<=2; i++){ copy_async_data('tmp_links_openurl_'+i, 'links_openurl_'+i); } </script> </tbody></table> </td> </tr> <tr> <td class="fr_data_row">Author(s): Prakongpan T, Nitithamyong A, Luangpituksa P </td> </tr> <tr> <td class="fr_data_row">Source: JOURNAL OF FOOD SCIENCE Volume: 67 Issue: 4 Pages: 1308-1313 Published: MAY 2002 </td> </tr> <tr> <td class="fr_data_row">Times Cited: 4 References: 27 http://javascript<b></b>:void(); </td> </tr> <tr> <td class="fr_data_row">Abstract: Pineapple core dietary fiber (PDF) was obtained by alcoholic extraction; pineapple core cellulose (PC) was a product of alkali extraction with a bleaching process. Total dietary fiber content of PDF and PC was 99.8% and 95.2% (dry basis), respectively, and their water activity was 0.25. PC contained 91.2% cellulose with a pH value of 4.0, while that of PDF was 6.2. The fiber product with large particle size gave higher values than the product with smaller particles for pH, water and oil retention capacity, settling volume and emulsifying activity. Both had rough; pitted surfaces and showed good functions In cake-type doughnuts, golden layer cake and beef burgers.</td> </tr> <tr> <td class="fr_data_row">Document Type: Article </td> </tr> <tr> <td class="fr_data_row">Language: English </td> </tr> <tr> <td class="fr_data_row">Author Keywords: dietary fiber; cellulose; pineapple core; extraction; functional properties </td> </tr> <tr> <td class="fr_data_row">KeyWords Plus: POWDERED CELLULOSE; FRIED BATTER; CAPACITY; FAT </td> </tr> <tr> <td class="fr_data_row">Reprint Address: Nitithamyong, A (reprint author), Mahidol Univ, Inst Nutr, Div Food Sci & Technol, Nakhon Pathom 73170, Thailand </td> </tr> <tr> <td class="fr_data_row">Addresses:
1. Mahidol Univ, Inst Nutr, Div Food Sci & Technol, Nakhon Pathom 73170, Thailand
2. Mahidol Univ, Fac Sci, Dept Biotechnol, Bangkok 10400, Thailand </td> </tr> <tr> <td class="fr_data_row">Publisher: INST FOOD TECHNOLOGISTS, 525 WEST VAN BUREN, STE 1000, CHICAGO, IL 60607-3814 USA </td> </tr> <tr> <td class="fr_data_row">Subject Category: Food Science & Technology </td> </tr> <tr> <td class="fr_data_row">IDS Number: 566HV </td> </tr> <tr> <td class="fr_data_row">ISSN: 0022-1147 </td></tr></tbody></table>
Em xin chân thành cảm ơn.
PS: địa chỉ hòm thư của em là minhchaufiri@gmail.com
<table id="FullRecDataTable" border="0" cellpadding="0" cellspacing="0"><tbody><tr><td class="FullRecTitle">Extraction and application of dietary fiber and cellulose from pineapple cores</td> </tr> <tr> <td class="fr_links_row" valign="middle">
<table style="width: 182px; height: 36px;" id="linksTable" class="FR_links_table" border="0" cellpadding="0" cellspacing="0"> <tbody><tr><td style="vertical-align: top;">
</td><td style="vertical-align: top;">
</td></tr><tr> <td>
</td><td align="right">
</td></tr> <script language="JavaScript"> for(i=2; i<=2; i++){ copy_async_data('tmp_links_openurl_'+i, 'links_openurl_'+i); } </script> </tbody></table> </td> </tr> <tr> <td class="fr_data_row">Author(s): Prakongpan T, Nitithamyong A, Luangpituksa P </td> </tr> <tr> <td class="fr_data_row">Source: JOURNAL OF FOOD SCIENCE Volume: 67 Issue: 4 Pages: 1308-1313 Published: MAY 2002 </td> </tr> <tr> <td class="fr_data_row">Times Cited: 4 References: 27 http://javascript<b></b>:void(); </td> </tr> <tr> <td class="fr_data_row">Abstract: Pineapple core dietary fiber (PDF) was obtained by alcoholic extraction; pineapple core cellulose (PC) was a product of alkali extraction with a bleaching process. Total dietary fiber content of PDF and PC was 99.8% and 95.2% (dry basis), respectively, and their water activity was 0.25. PC contained 91.2% cellulose with a pH value of 4.0, while that of PDF was 6.2. The fiber product with large particle size gave higher values than the product with smaller particles for pH, water and oil retention capacity, settling volume and emulsifying activity. Both had rough; pitted surfaces and showed good functions In cake-type doughnuts, golden layer cake and beef burgers.</td> </tr> <tr> <td class="fr_data_row">Document Type: Article </td> </tr> <tr> <td class="fr_data_row">Language: English </td> </tr> <tr> <td class="fr_data_row">Author Keywords: dietary fiber; cellulose; pineapple core; extraction; functional properties </td> </tr> <tr> <td class="fr_data_row">KeyWords Plus: POWDERED CELLULOSE; FRIED BATTER; CAPACITY; FAT </td> </tr> <tr> <td class="fr_data_row">Reprint Address: Nitithamyong, A (reprint author), Mahidol Univ, Inst Nutr, Div Food Sci & Technol, Nakhon Pathom 73170, Thailand </td> </tr> <tr> <td class="fr_data_row">Addresses:
1. Mahidol Univ, Inst Nutr, Div Food Sci & Technol, Nakhon Pathom 73170, Thailand
2. Mahidol Univ, Fac Sci, Dept Biotechnol, Bangkok 10400, Thailand </td> </tr> <tr> <td class="fr_data_row">Publisher: INST FOOD TECHNOLOGISTS, 525 WEST VAN BUREN, STE 1000, CHICAGO, IL 60607-3814 USA </td> </tr> <tr> <td class="fr_data_row">Subject Category: Food Science & Technology </td> </tr> <tr> <td class="fr_data_row">IDS Number: 566HV </td> </tr> <tr> <td class="fr_data_row">ISSN: 0022-1147 </td></tr></tbody></table>
Nguyễn Đình Cường
Junior Member
Bài của bạn đây.
minhchaufiri
Senior Member
Xin chân thành cảm ơn sự giúp đỡ của bạn Nguyễn Đình Cường.
các anh chị lấy giùm em bài báo này với
Evaluation of the API 50 CHL System for Identification of Leuconostoc oenos
http://www.ajevonline.org/cgi/content/abstract/39/4/347
cám ơn nhiều nha.
Evaluation of the API 50 CHL System for Identification of Leuconostoc oenos
http://www.ajevonline.org/cgi/content/abstract/39/4/347
cám ơn nhiều nha.
Trần Thiện Toàn
Senior Member
Thầy cô/anh chị lấy giúp em bài này với ạ:
Effect of human chorionic gonadotrophin supplementation during different culture periods on in vitro maturation of canine oocytes
Tác giả: De los Reyes et al.
Link: http://www.sciencedirect.com/scienc...serid=10&md5=cb4fbb3279f7d7ed2e589187305e8e03
hoặc: http://www.theriojournal.com/article/S0093-691X(04)00397-8/abstract
Em xin chân thành cảm ơn!
Effect of human chorionic gonadotrophin supplementation during different culture periods on in vitro maturation of canine oocytes
Tác giả: De los Reyes et al.
Link: http://www.sciencedirect.com/scienc...serid=10&md5=cb4fbb3279f7d7ed2e589187305e8e03
hoặc: http://www.theriojournal.com/article/S0093-691X(04)00397-8/abstract
Em xin chân thành cảm ơn!
deepredabc
Senior Member
- Status
