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The original FASTA/Pearson format is described in the documentation for the FASTA suite of programs. It can be downloaded with any free distribution of FASTA (see fasta20.doc, fastaVN.doc, or fastaVN.me—where VN is the Version Number).
FASTA is a DNA and protein sequence alignment software package first described by David J. Lipman and William R. Pearson in 1985. [1] Its legacy is the FASTA format which is now ubiquitous in bioinformatics .
When the pasta leaves the dies it has the moisture content of 31%. The final desired moisture of the dried pasta is about 12%, in order for the pasta to be rigid and have a long storage life. The drying process is slightly different for long and short pastas, but in general, pasta is exposed to hot air to dehydrate the pasta.
Just pop it in the microwave and kick back.
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FASTQ format is a text-based format for storing both a biological sequence (usually nucleotide sequence) and its corresponding quality scores.Both the sequence letter and quality score are each encoded with a single ASCII character for brevity.
The National Pasta Association (NPA) is a trade association of professionals in the United States pasta industry. [3] The NPA originally formed as The National Association of Macaroni and Noodle Manufacturers of America in 1904, making it one of the oldest trade associations in the United States.
Pasta is believed to have developed independently in Italy and is a staple food of Italian cuisine, [1] [2] with evidence of Etruscans making pasta as early as 400 BCE in Italy. [3] [4] Pastas are divided into two broad categories: dried (Italian: pasta secca) and fresh (Italian: pasta fresca).