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Analysis of the cream, reported in the journal Nature, showed that it contained about 40percentt animal fat (probably from sheep or cattle) and 40percentt starch by weight.
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Kumar and Mudgil (2014) discussed the availability analysis of the ice cream-making unit of a milk plant.
Ms. Chen prepared a silken cream of cauliflower soup using chestnuts in place of the cream.
Additionally, LNE, incorporated into o/w cream, improved the skin hydration capacity of the cream significantly with about 2.5-fold increase when the concentration of LNE reached 10%.
"For over 50 years Shanghai has been accumulating talent, the cream of the cream in China.
In many countries, cream is sold in several grades, depending on the total fat content (heavy cream, light cream and extra-light cream), the viscosity (thickened and fluid) and the heat treatment applied (i.e. pasteurization and UHT) that governs the duration and temperature of storage of the cream.
The use of sericin cream significantly increased the level of skin hydration after 6 weeks of treatment compared to baseline and to the use of the cream base.
However, we do not know whether this effect could be associated with the hydrogen peroxide content of the cream or the cream base itself.
However, components of the cream base itself could also have contributed to the antibacterial effect associated with the treatment of the LHP® cream.
Monitor the consistency of the cream.
The crust of the cooled cream is removed and is the clotted portion of the cream.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com