minitab r version 14 12 0 (Minitab Inc)
86
Structured Review
Minitab Inc
minitab r version 14 12 0
Minitab R Version 14 12 0, supplied by Minitab Inc, used in various techniques. Bioz Stars score: 86/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/minitab+r+version+14+12+0/12+14+minitab+version/pm38638063-102-2-2
Average 86 stars, based on 1 article reviews
Minitab R Version 14 12 0, supplied by Minitab Inc, used in various techniques. Bioz Stars score: 86/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/minitab+r+version+14+12+0/12+14+minitab+version/pm38638063-102-2-2
Average 86 stars, based on 1 article reviews
minitab r version 14 12 0 - by Bioz Stars,
2026-09
86/100 stars
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Software:Article Title: Effect of parboiling treatment times on the physicochemical, cooking, textural, and pasting properties and amino acid, phenolic, and sugar profiles of germinated paddy rice from different rice varieties. Article Snippet: Funding information Ministry of Food Processing Industries; JC Bose Abstract: In this research, parboiling was carried out at different times (5 and 15 min) on germinated paddy rice (GPR) from various basmati and non-basmati varieties.. The results showed that as the parboiling time increased from 5 to 15 min, ΔE, ash content, total dietary fiber, mineral content, cooking time, and textural properties increased while L*, lipid content, total starch, gruel solid loss, water absorption, oil absorption, foaming capacity, sugar profile, and total phenolic and flavonoid content decreased as compared toGPR.All pasting properties of GPR increased except breakdown as the parboiling time increased from 5 to 15min.. Parboiling altered the properties ofGPRdue to starch gelatinization. |