...
机译:
Fac Pernambucana Saude FPS;
Inst Med Integral Prof Fernando Figueira IMIP;
Fac Pernambucana Saude FPSMaastricht Univ;
Simulation training; Instructional design guidelines; Postpartum hemorrhage; POSTPARTUM HEMORRHAGE; MEDICAL-EDUCATION; REPORTING GUIDELINES; DELIBERATE PRACTICE; FEATURES; IMPROVE; SCIENCE; SKILLS;
机译:Clinical practice guidelines on nutrition management in head and neck cancer: a systematic quality appraisal using the Appraisal of Guidelines for Research and Evaluation 2nd edition instrument
机译:Critical Appraisal of Paralyzed Veterans of America Guidelines in Spinal Cord Injury: An International Collaborative Study Using the Appraisal of Guidelines for Research and Evaluation II Instrument (AGREE II)
机译:Clinical Practice Guidelines for the Management of Patients With Cleft Lip and Palate: A Systematic Quality Appraisal Using the Appraisal of Guidelines for Research and Evaluation II Instrument
机译:使用Design Expert优化多个压电风扇(MPMF)上磁铁的位置
机译:以脉络设计探讨骑楼文化之情境设计创作研究 =Exploring Scenario Design Creation of Veranda Culture with Contextual Design
机译:使用Design-Expert从鸡毛中提取角蛋白的参数的统计研究
机译:抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性,叶绿素含量以及黑桑叶,黑桑叶粉,果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方,目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色,味道和气味。黑桑叶干面条由小麦粉,黑桑叶粉和削皮粉,鸡蛋,水,盐和碳酸氢钠等其他材料制成,这16种配方可根据需要提供最佳配方其中包含39.69%的面粉,14.25%的黑桑叶面粉,3.06%的去皮水果和面粉,其他材料是30%的水,10%的鸡蛋,2%的盐和1%的碳酸氢钠。该配方是通过程序11,05%的粗纤维含量,12.93%的蛋白质,274.31%的吸水率,4.31的颜色属性,3,87的味道属性和3,71的芳香属性得出的。 ud关键字:黑桑叶干面条,优化。