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Environmental conditions effect on characteristics of some unijunction and bijunction semiconductor devices

✍ Scribed by Sanaa A. Kamh; F.A.S. Soliman


Publisher
Elsevier Science
Year
2006
Tongue
English
Weight
200 KB
Volume
564
Category
Article
ISSN
0168-9002

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## Abstract Extrusion‐cooked blends of cassava starch (CS) and wheat gluten (WG) were studied. The data were analysed using response surface methodology. The results showed the formation of new structures characterised by lower radial expansion (RE) and specific volume (SV) when gluten was added to