Your English writing platform
Discover LudwigExact(8)
Two mass-produced cheeses had an elastic texture and little flavor.
Like Arab ice-creams, bastani is made with the starch of a root called saalab and mastic, a resin which gives it an amazingly dense and elastic texture.
The udon are made fresh with Japanese flour and cooked until koshi — the supple yet elastic texture of the ideal noodle.
My favorite is Bionaturae, which has a mild, clean flavor and an elastic texture that comes closest to that of regular pasta.
There are several structural characteristics in SIS that are similar to periosteum, which make it optimal for use as a scaffold in tissue-engineered bone membrane viz., its elastic texture, biodegradability and thinness [26, 27].
The species has a tough, gelatinous, elastic texture when fresh, but it dries hard and brittle.
Similar(52)
Inputs include anisotropic elastic properties, texture and differential scanning calorimetry data, as well as a subset of recent isothermal deformation and load-biased thermal cycling data.
The elastic grain interaction due to surface anisotropy and morphological ('grain-shape') texture in real, polycrystalline materials has been considered.
Wrapper leaf, the most expensive leaf used in cigars, must be strong, elastic, silky in texture, and even in colour; it must have a pleasant flavour and good burning properties.
Modified plant starch is an alternative source for hydrocolloids applied in fresh noodle, noodle containing it showed a much springier, smoother, more elastic, and chewier texture than those without it [81].
A simple Eshelby analysis is used to demonstrate that both the elastic strain and texture vary systematically with ψ according to the factor (3cos2 ψ − 1).
Write better and faster with AI suggestions while staying true to your unique style.
Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com