statgraphics plus version 5.0 windows software (Manugistics inc)
90
Structured Review
Manugistics inc
statgraphics plus version 5.0 windows software
Statgraphics Plus Version 5.0 Windows Software, supplied by Manugistics inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/statgraphics+plus%2C+version+5%2E0/statgraphics+plus+5+1/pmc11511533-136-9-11
Average 90 stars, based on 1 article reviews
Statgraphics Plus Version 5.0 Windows Software, supplied by Manugistics inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/statgraphics+plus%2C+version+5%2E0/statgraphics+plus+5+1/pmc11511533-136-9-11
Average 90 stars, based on 1 article reviews
statgraphics plus version 5.0 windows software - by Bioz Stars,
2026-09
90/100 stars
Images
Related Articles
other:Article Title: Temperature- and predator-induced phenotypic plasticity in Bosmina cornuta and B. pellucida (Crustacea: Cladocera) Article Snippet: Clones of Bosmina cornuta and B. pellucida (B. longirostris species complex) were derived from samples collected from Scheuermühlenteich and Lake Windsborn (western Germany).. Experimental temperature change (to 10 C and 20 C) and exposure to Acanthocyclops vernalis copepods (12 L) significantly altered external morphology in laboratory cultures of the two species.. Morphological traits were derived from eight log10-transformed and standardised morphometric distances by factorial analysis: factor 1 represented body size, factor 2, size of appendages and factor 3, the head size. Article Title: Effects of carbohydrate/protein ratio on the microstructure and the barrier and sorption properties of wheat starch-whey protein blend edible films. Article Snippet: BACKGROUND: Starch and whey protein isolate and their mixtures were used for making edible films.. Moisture sorption isotherms, water vapour permeability, sorption of aroma compounds, microstructure, water contact angle and surface properties were investigated.. RESULTS: With increasing protein content, the microstructure changes became more homogeneous. Article Title: Relevance of Interactions between Starch-based Coatings and Plum Fruit Surfaces: A Physical-Chemical Analysis Article Snippet: Statistical analysis was performed with Article Title: How Glycerol and Water Contents Affect the Structural and Functional Properties of Starch-Based Edible Films Article Snippet: Statistical analysis was performed with |