Results 31 to 40 of about 190,967 (211)
Perancangan Desain Kemasan Makanan Untuk Toko Wenny\u27s Bakery and Catering [PDF]
, 2017 Perancangan Desain Kemasan Makanan Untuk Toko Wenny\u27s Bakery and Catering Surabaya Wenny\u27s Bakery and Catering merupakan Perusahaan dibidang bakery dan catering yang tidak memiliki desain kemasan, hanya menggunakan ...
bramantijo, B. (bramantijo) +2 more
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Ergonomic Consideration of the Effect of Flour Dust on Peak Expiratory Flow Rate of Bakers in Abeokuta, Ogun State [PDF]
, 2017 Flour dusts are one of the most harmful chemicals in the bakery industries which could lead to serious heart and lung diseases. This study investigated the effect of flour dust on Peak Expiratory Flow Rate of male bakers in Abeokuta, Ogun State ...
Musa, Adekunle Ibrahim +1 more
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Prospects for using powders from pumpkin pulp and rose hips in bakery products
Vestnik MGTUResearch to study the influence of pumpkin and rosehip powders obtained by infrared drying on sensory characteristics, nutritional value and cost of raw materials for bakery products made from premium grade wheat flour has been carried out at the ...
Sapozhnikov A. N. +2 more
doaj +1 more source
Frontiers in Nutrition, 2022 The core objective of the present study was to evaluate the influence of baking/frying times and temperatures on the formation of acrylamide in bakery, snack, and fried products such as biscuits, muffins, pizza, cakes, samosa, paratha rolls, nuggets, and
Muhammad Mushtaq Ahmad +13 more
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Analisis Produk, Brand Image, dan Packaging terhadap Keputusan Pembelian Konsumen Toko Roti Wonder Bakery di Surakarta [PDF]
, 2019 This study aims to determine the partial and simultaneous influence of Products, Brand Image and Packaging on Purchasing Decisions of Wonder Bakery Bakery Stores in Surakarta. In this study using quantitative lresearch.
Aryati, I. (Ida) +2 more
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Food and Environment Safety, 2018 The paper presents the results of calculation on the basis of the basic principles of theoretical qualimetry of the complex index of quality of sugars and sugar substitutes.
Antonella DOROHOVYCH +2 more
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Czech Journal of Food SciencesBecause grape pomace powder (GPP) contains abundant phenolic chemicals and fibres, GPPs can serve as a filler in developing novel food products. This study examined how the GPP amounts affected a composite flour's physicochemical properties and bakery ...
Amal Hassan Alshawi
doaj +1 more source
Some Discussions on the Difference Equation xn+1=α+(xn-1m/xnk)
Journal of Function Spaces, 2015 We give in this work the sufficient conditions on the positive solutions of the difference equation xn+1=α+(xn-1m/xnk), n=0,1,…, where α, k, and m∈(0,∞) under positive initial conditions x-1, x0 to be bounded, α-convergent, the equilibrium point to be ...
Awad A. Bakery
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Structural Basis of Resistant Starch (RS) in Bread: Natural and Commercial Alternatives
Foods, 2019 Bread is categorized as having a high amount of rapidly digested starch that may result in a rapid increase in postprandial blood glucose and, therefore, poor health outcomes. This is mostly the result of the complete gelatinization that starch undergoes
Laura Roman, Mario M. Martinez
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Analysis Of Bakery Properties Of Grain Of New Varieties And Lines Of Wheat Spelts [PDF]
, 2018 There were studied technological properties of grain of different varieties and lines of wheat spelt. There were analyzed differences between the quality of bread of flour of the highest sort and wholemeal, demonstrated the topicality of the ...
Hryhorenko, O. (Olenа) +8 more
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