Literatura académica sobre el tema "Suppression des poudres à lever"
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Artículos de revistas sobre el tema "Suppression des poudres à lever"
Zhou, Yue-Qing, Lan-Yuan Zhang, Zhi-Peng Yu, Xiao-Qin Zhang, Jie Shi y Hao-Wei Shen. "Tropisetron Facilitates Footshock Suppression of Compulsive Cocaine Seeking". International Journal of Neuropsychopharmacology 22, n.º 9 (24 de mayo de 2019): 574–84. http://dx.doi.org/10.1093/ijnp/pyz023.
Texto completoHou, Qun, Ya Ping Jin y Yi Fan Zhou. "Electromagnetic Interference Testing and Suppression Methods for Automotive Window Lifter Motor". Applied Mechanics and Materials 433-435 (octubre de 2013): 940–44. http://dx.doi.org/10.4028/www.scientific.net/amm.433-435.940.
Texto completoLiu, Xia, Tongyu Wang, Jinlong Liu, Jun Hou, Houjun Gai, Jie Yang, Zhenwen Sun y Xiaochao Tian. "Design of a Flexible Hinged Piezoelectric Viscous Slip Actuator with Retraction Suppression". Journal of Nanoelectronics and Optoelectronics 18, n.º 5 (1 de mayo de 2023): 582–93. http://dx.doi.org/10.1166/jno.2023.3433.
Texto completoMITANI, KEIICHI. "Suppression of lever-pressing behavior in rats reared in differentially enriched environment". Japanese Psychological Research 35, n.º 3 (1993): 119–28. http://dx.doi.org/10.4992/psycholres1954.35.119.
Texto completoSheng, Meng-jun, Di Lu, Zhi-ming Shen y Mu-ming Poo. "Emergence of stable striatal D1R and D2R neuronal ensembles with distinct firing sequence during motor learning". Proceedings of the National Academy of Sciences 116, n.º 22 (9 de mayo de 2019): 11038–47. http://dx.doi.org/10.1073/pnas.1901712116.
Texto completoAly Sayed Ahmed, A. M., Alberto Zasso y Ferruccio Resta. "Proposed Configurations for the Use of Smart Dampers with Bracings in Tall Buildings". Smart Materials Research 2012 (6 de febrero de 2012): 1–16. http://dx.doi.org/10.1155/2012/251543.
Texto completoLiu, Chunchuan, Xingjian Jing y Zhaobo Chen. "Band stop vibration suppression using a passive X-shape structured lever-type isolation system". Mechanical Systems and Signal Processing 68-69 (febrero de 2016): 342–53. http://dx.doi.org/10.1016/j.ymssp.2015.07.018.
Texto completo王, 海舟. "Transverse Vibration Suppression of Laminated Composite Beams with a Lever-Type Nonlinear Energy Sink". Open Journal of Acoustics and Vibration 12, n.º 02 (2024): 63–75. http://dx.doi.org/10.12677/ojav.2024.122006.
Texto completoYamaguchi, Taku, Shigenori Watanabe y Tsuneyuki Yamamoto. "Participation in arachidonic acid cascade of cannabinoid-induced suppression on lever-pressing behaviour in rats". Japanese Journal of Pharmacology 82 (2000): 61. http://dx.doi.org/10.1016/s0021-5198(19)47712-3.
Texto completoÓ Drisceoil, Donal. "Keeping disloyalty within bounds? British media control in Ireland, 1914–19". Irish Historical Studies 38, n.º 149 (mayo de 2012): 52–69. http://dx.doi.org/10.1017/s0021121400000626.
Texto completoTesis sobre el tema "Suppression des poudres à lever"
Périé, Lucie. "Formulation et alvéolation de pâtes céréalières à l’aide d’ingrédients biosourcés". Electronic Thesis or Diss., Bordeaux, 2024. http://www.theses.fr/2024BORD0090.
Texto completoThe replacement of controversial additives in cereal matrices represents a major challenge to meet consumers’ expectations. Leavening agents are functional ingredients that are required to obtain porous biscuit products according to industrial manufacturing methods. Their incorporation into biscuit dough determines the expansion of dough pieces during the baking stage. In this work, we considered two cereal doughs with different hydration levels that determine the gas incorporation pathways, aiming to completely suppress the need for leavening agents. In a low-hydration laminated biscuit dough, the study considered the use of baker's yeast as a substitute for leavening agents. The configuration of the gluten network conditions the dough elasticity and its ability to stretch to allow the biscuits to expand during baking. In a sponge drop (whipped) dough, air incorporation relies on the formation of a stable foam simultaneously with the gas release induced by the leavening agents. The removal of leavening agents from this matrix was enabled by using functionalized plant proteins through various treatments (physical or enzymatic). A design of experiments approach was implemented to optimize functionalities and thus, ensure the obtention of biscuits with a uniform crumb structure. During this process, the interfacial properties of the dough proteins determine their ability to stabilize the air bubbles in the matrix. These were studied using tensiometry and interfacial rheology