Literatura científica selecionada sobre o tema "Suppression des poudres à lever"
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Artigos de revistas sobre o assunto "Suppression des poudres à lever"
Zhou, Yue-Qing, Lan-Yuan Zhang, Zhi-Peng Yu, Xiao-Qin Zhang, Jie Shi e Hao-Wei Shen. "Tropisetron Facilitates Footshock Suppression of Compulsive Cocaine Seeking". International Journal of Neuropsychopharmacology 22, n.º 9 (24 de maio de 2019): 574–84. http://dx.doi.org/10.1093/ijnp/pyz023.
Texto completo da fonteHou, Qun, Ya Ping Jin e Yi Fan Zhou. "Electromagnetic Interference Testing and Suppression Methods for Automotive Window Lifter Motor". Applied Mechanics and Materials 433-435 (outubro de 2013): 940–44. http://dx.doi.org/10.4028/www.scientific.net/amm.433-435.940.
Texto completo da fonteLiu, Xia, Tongyu Wang, Jinlong Liu, Jun Hou, Houjun Gai, Jie Yang, Zhenwen Sun e 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 maio de 2023): 582–93. http://dx.doi.org/10.1166/jno.2023.3433.
Texto completo da fonteMITANI, 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 completo da fonteSheng, Meng-jun, Di Lu, Zhi-ming Shen e 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 maio de 2019): 11038–47. http://dx.doi.org/10.1073/pnas.1901712116.
Texto completo da fonteAly Sayed Ahmed, A. M., Alberto Zasso e Ferruccio Resta. "Proposed Configurations for the Use of Smart Dampers with Bracings in Tall Buildings". Smart Materials Research 2012 (6 de fevereiro de 2012): 1–16. http://dx.doi.org/10.1155/2012/251543.
Texto completo da fonteLiu, Chunchuan, Xingjian Jing e Zhaobo Chen. "Band stop vibration suppression using a passive X-shape structured lever-type isolation system". Mechanical Systems and Signal Processing 68-69 (fevereiro de 2016): 342–53. http://dx.doi.org/10.1016/j.ymssp.2015.07.018.
Texto completo da fonte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 completo da fonteYamaguchi, Taku, Shigenori Watanabe e 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 completo da fonteÓ Drisceoil, Donal. "Keeping disloyalty within bounds? British media control in Ireland, 1914–19". Irish Historical Studies 38, n.º 149 (maio de 2012): 52–69. http://dx.doi.org/10.1017/s0021121400000626.
Texto completo da fonteTeses / dissertações sobre o assunto "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 completo da fonteThe 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