Results 131 to 140 of about 13,035 (290)
Fortification of Biscuit with Flaxseed: Biscuit Production and Quality Evaluation.
, 2012 : Effects of fortification of flaxseed at different levels were assessed on the nutritional and sensory quality of biscuit. Supplementation of wheat flour with flaxseed powder was done at different levels 0-43%. A novel fortified biscuit was successfully
Dr Vidhu +2 more
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JDDG: Journal der Deutschen Dermatologischen Gesellschaft, EarlyView.Summary Background This study aimed to assess the acceptance of Germany's adoption of digital health interventions (DHI) among dermatology patientsand to identify patient clusters. Patients and Methods A cross‐sectional, quantitative survey on acceptability and (future) usage of DHIs was conducted among patients with chronic dermatological conditions ...
Patrick Reinders +2 more
wiley +1 more source
Technological Properties and Quality Characteristics of Non-Gluten Biscuits Based on Sorghum Flour and Enriched with Sesame and Moringa. [PDF]
FoodsOboulbiga EB +5 more
europepmc +1 more source
Diabetic Medicine, EarlyView.Abstract Aim To test the feasibility of a group‐based psychological intervention for young adults with type 1‐diabetes and elevated diabetes distress. Methods Young adults (18–30 years), screened for diabetes distress using the Type 1 Diabetes Distress Scale (T1‐DDS), participated in six group sessions led by a psychologist and a diabetes nurse.
Tanja Schmidt +5 more
wiley +1 more source
Periodontal status of textile versus biscuit industrial workers in India: A comparative study. [PDF]
BioinformationYadav V +5 more
europepmc +1 more source
Chasing the perfida Albione: Anglo‐Italian productivity gap in the late 1930s
The Economic History Review, EarlyView.Abstract This paper presents new estimates of Anglo‐Italian labour productivity levels in manufacturing in the late 1930s, derived using the standard single‐deflation approach. The findings confirm a substantial productivity gap between Italy and the United Kingdom at the aggregate level, alongside pronounced intersectoral heterogeneity.
Tancredi Salamone
wiley +1 more source
Multi-Harvest Assessment of Physicochemical and Rheological Quality of Wheat Flours From Different Processors in Southern Brazil. [PDF]
J Food SciCentenaro A, Valduga E, Steffens C.
europepmc +1 more source
biscuitThe usual diet of the people is made up of biscuit, potatoes and fish, salt pork, and bohea tea.PRINTED ITEM DNE-citNot usedNot usedWithdrawnCard is stamped DNE-cit but contents do not ...
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