Results 21 to 30 of about 71,051 (306)
Partial replacement of fat with wheat bran in formulation of biscuits enriched with herbal blend [PDF]
Hemijska Industrija, 2017 The effects of replacing fat with finely ground wheat bran, at different levels (30, 40, 50%), in biscuit formulation were investigated with respect to dough texture and final biscuit characteristics and nutritional quality.
Filipčev Bojana +7 more
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Understanding the truth about subjectivity [PDF]
, 2007 Results of two experiments show children’s understanding of diversity in personal preference is incomplete. Despite acknowledging diversity, in Experiment 1(N=108), 6- and 8-year-old children were less likely than adults to see preference as a ...
Chandler M. J. +7 more
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Cinque's functional verbs in French [PDF]
, 2007 This article focuses on the syntax of a number of subcategories of verb in French which are compatible with a following bare infinitive and which express various kinds of grammatical tense, mood, modality, aspect and voice, as well as such (more lexical?
Rowlett, P
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Bulletin of the National Research Centre, 2022 Background Plant foods have gained tremendous consideration as a significant progenitor of bioactive substances with several therapeutic advantages over synthetic drugs.
Aanuoluwapo Elizabeth Adeyemo +3 more
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Improving work processes by making the invisible visible [PDF]
, 2006 Increasingly, companies are taking part in process improvement programmes, which brings about a growing need for employees to interpret and act on data representations.
Bakker, Arthur +3 more
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Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2022 The research aims to develop a gluten-free biscuit from composite flour of maize, rice, buckwheat, and soybean by replacing wheat flour. Biscuits were prepared from four formulations of maize (40 parts), rice (20-35 parts), buckwheat (5-20 parts), and ...
PRAVIN OJHA +5 more
doaj
Biscuit bran for feeding lactating sows
Pesquisa Agropecuária Tropical, 2014 Biscuit bran can be alternatively used as a partial or total substitute for conventional ingredients, however, it is necessary to evaluate the impact of its inclusion.
Anderson Corassa +4 more
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Measuring sensory and marketing influences on consumers' choices among food and beverage product brands [PDF]
, 2014 Advance in food science depends on measuring the factors in human perception that influence eaters' activities with branded products. Assessed samples must include at least two levels of a sensed material characteristic (e.g.
Booth +32 more
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Jurnal Gizi Klinik Indonesia, 2023 Formulations of biscuits from kedawung seed tempeh flour (Parkia roxburghii G. Don) for diabetes mellitus patients Background: Diabetes mellitus (DM) is a metabolic disease characterized by hyperglycemia.
Bagaskara Putra Triyanto +4 more
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Changes in Snack Food Intake during COVID-19 Lockdown: An Online Survey in Sri Lanka [PDF]
International Journal of Nutrition Sciences, 2022 Background: Based on high transmissibility of coronavirus disease-19 (COVID-19), nationwide lockdowns were undertaken to halt the spread of virus associated with changes in snack behavior.
Manoja Gamage +3 more
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