{"title":"通过数学模型预测不同时间和温度下发芽水合作用对鹰嘴豆粉(Cicer Arietinum L.)营养和功能特性的影响","authors":"","doi":"10.14738/dafs.122.16777","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":448328,"journal":{"name":"Transactions on Networks and Communications","volume":"26 4","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Prediction, by Mathematical Model, of the Effects of Hydration for Germination at Different Times and Temperatures on the Nutritional and Functional Characteristics of Chickpea Flour (Cicer Arietinum L.)\",\"authors\":\"\",\"doi\":\"10.14738/dafs.122.16777\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":448328,\"journal\":{\"name\":\"Transactions on Networks and Communications\",\"volume\":\"26 4\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-04-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Transactions on Networks and Communications\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.14738/dafs.122.16777\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Transactions on Networks and Communications","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.14738/dafs.122.16777","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Prediction, by Mathematical Model, of the Effects of Hydration for Germination at Different Times and Temperatures on the Nutritional and Functional Characteristics of Chickpea Flour (Cicer Arietinum L.)