Skip to search formSkip to main contentSkip to account menu

CDISC Questionnaire GOSE Test Name Terminology

Known as: Extended Glasgow Outcome Scale Questionnaire Test Name, GOSE1TN, QS-GOSE TEST 
Test names of questionnaire questions associated with the Extended Glasgow Outcome Scale (GOSE) for the Clinical Data Interchange Standards… 
National Institutes of Health

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
以银杏为主要原料,黑米、大豆蛋白粉、红枣、低聚果糖及木糖醇为辅料,开发一种适合中老年人食用,具有益生元功效的银杏复合早餐粉。首先,将银杏及黑米分别通过双螺杆挤压膨化,优化挤压膨化的加热温度;进一步以感官质量为评价指标,通过单因素试验确定各原料的添加量。在其基础上,采用四因素三水平L9(34)正交试验优化该早餐粉的配方,得到口感细腻、香味浓郁及颜色均匀的复合早餐粉。其结果为:银杏26.9%,黑米22.4%,大豆蛋白粉13.4%,红枣13.4%,低聚果糖5.4%,木糖醇17.9%,柠檬酸0.6%。 To make Ginkgo as main raw material, and black rice, soybean protein powder, jujube, fructo- oli-gose and xylitol as auxiliary materials, a kind of ginkgo composite breakfast powder, which has perbiotic function and is suitable for the elder, was developed. Firstly, ginkgo and black rice were processed by using twin-screw extrusion, respectively, and the heating temperatures of extrusion were optimized. Then, in terms of sensory score, the additions of raw and auxiliary material were chosen in single-factor tests. On this basis, the formula of the breakfast powder was optimized in an orthogonal experiment of four factors and three levels. The composite breakfast powder has deli-cate taste, rich flavor and uniform color. The results were ginkgo 26.9%, black rice 22.4%, soybean protein powder 13.4%, jujube 13.4%, fructo-oligose 5.4%, xyliot 17.9% and citric acid 0.6%.