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References A dams , M.L. , L ombi , E. , Z hao , F.J. & M cgrath , S.P. ( 2002 ): Evidence of low selenium concentrations in UK bread making wheat grain . J. Sci. Food Agric. , 82
Kim, J.H. & Sohn, K.H. (2001): Flavor compounds of dongchimi soup by different fermentation temperature and salt concentration. Fd Sci. Biotechnol. , 10 , 236–240. Sohn K
References Ahmed , J. & Ramaswamy , H.S. ( 2004 ): Effect of high-hydrostatic pressure and concentration on rheological characteristics
between 20 and 60% for the bed depths of 5–15 cm. Salman J. M. and Hameed B. H. [ 13 ] performed adsorption of 2.4-Dichlorophenoxyacetic acid (2.4-D) and Carbofuran on GAC F300. The initial sample volume was set to 200 mL with concentration ranging between
.A. & McNAB, J.M. (1991): The effect of concentration of tannin-rich bean hulls ( Vicia faba L.) on activities of lipase (EC 3.1.1.3) and α-amylase (EC 3.2.1.1) in digesta and pancreas and on the digestion of lipid and starch by young chicks. Br. J. Nutr
, C.S. & M ORAIS , M.R. ( 2009 ): Optimization of temperature, sugar concentration, and inoculum size to maximize ethanol production without significant decrease in yeast cell viability . Appl. Microbiol. Biot ., 83 , 627 – 637
of Arabic gum in combination with guar and xanthan gum using Response Surface Methodology: Effect of temperature and concentration. Int. J. Fd Prop. , 8 , 179–192. Ngadi MO
concentrations determined in a previous study ( Y oo & K rochta , 2012 ) in 100 ml distilled water at 70 °C. To ensure uniform dispersion, solution was mixed well using magnetic stirrer at 500 r.p.m. for 40 min. Then, soybean oil was added to the solution at 3
. , 269 – 278 . Palou , E. , López-Malo , A. , Argaiz , A. & Welti , J. ( 1994 ): The use of Peleg’s equation to model osmotic concentration of
Nissen, P., Nielsen, D. & Arneborg, N. (2003): Viable Saccharomyces cerevisiae cells at high concentrations cause early growth arrest of non- Saccharomyces yeasts in mixed cultures by a cell-cell contact-mediated mechanism. Yeast, 20 331
