Results 61 to 70 of about 6,903,109 (242)
Technoeconomic Assessment of Gasifier Baking Stoves for Commercial Purposes
Journal of EngineeringThe energy supply in Ethiopia is dominated by biomass energy, mainly for household consumption. The development of gasification-based gasifier baking stoves for energy demand is the subject of this study.
Assefa Tesfaye Hailu +2 more
doaj +1 more source
MATEC Web of Conferences, 2018 Indonesia has a very abundant cassava that can be used instead of wheat. Bread made from cassava is safe for celiac sufferers, in which cannot tolerate a protein called gluten found in wheat flour. However, bread from cassava has the disadvantage that it
Pudjihastuti Isti +2 more
doaj +1 more source
Новые технологии, 2019 In baking industry the problem of obtaining high-quality bakery products from flour with reduced baking properties remains acute. The solution of the problem can be facilitated by the impact of a number of physical factors on the individual components ...
N. V. Sokol, E. A. Atroshchenko
doaj +1 more source
Soft and Transient Bioelectronics Enabled by Polymer‐Free Ti3C2Tx MXene Hydrogels
Advanced Materials, EarlyView.We present Ti3C2Tx MXene hydrogel (MXgel) bioelectronics, a soft, flexible, and fully transient platform for high‐fidelity neural recording and stimulation. MXgel bioelectronics exhibit exceptional electrical conductivities, low electrochemical impedances, and high charge injection capacities.
Raghav Garg +15 more
wiley +1 more source
Spread and Microwave Oven Baking Test for Bread Making Quality
, 2010 Spread ratio test of dough and microwave-baked bread were used to study the effects of various flour sources and addition of 2% vital gluten and 12% wheat starch. Before fermentation and at 30, 60 and 90 min of proof time, the width (W) and height (H) of fermented dough was measured and the spread ratio (W/H) was calculated as an indicator of spreading.
Dogan, Ismail Sait +2 more
openaire +3 more sources
Plasmon‐Enhanced Second‐Harmonic Generation in Atomically Thin Crystalline Silver Nanostructures
Advanced Materials, EarlyView.Atomically thin crystalline silver films combine vertical quantum confinement with lateral plasmonic field enhancement to boost second‐harmonic generation. Nanoribbon and nanotriangle arrays enable geometry‐tunable infrared plasmon resonances, producing strong SHG from deeply subwavelength metallic volumes compatible with silicon‐based nanophotonics ...
Saad Abdullah +10 more
wiley +1 more source
Study on the recipe and production process of highly hollow biscuit
Liang you shipin ke-ji, 2020 High hollowness is the key technology in the production of hollow biscuits. The unique hollow biscuits were developed on the basis of traditional semi-hard biscuits.
SHI Zhong-lie, SHI Xin, XIAO Jing
doaj +1 more source
, 1922 A small cook book with baking recipes published by the Texas Star flour mills.Cover title.
Texas Star Flour Mills, Galveston, Texas
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Near‐Infrared Imaging of H2O2 in Plants With Nanosensors Under Environmentally Changing Conditions
Advanced Materials, EarlyView.This paper reports a ratiometric nanosensor enabling robust, multivariate detection of stress signals (H2O2) in plants, with high resistance to light fluctuations and mechanical disturbances. Single‐walled carbon nanotubes serve as the sensor, Egyptian Blue nanosheets serve as a stable reference, and plant autofluorescence serves as a label‐free ...
Jiaqi Li +8 more
wiley +1 more source
Strategic concerns about technological research of the Romanian baking and flour products industry [PDF]
Taking into account the economic and social importance of research-development activities as far as the technologies and the political measures are concerned, in the context of food security and of population’s food and nourishment, the necessity for ...
Bob, Constantin +2 more
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