Results 21 to 30 of about 7,596 (261)
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
doaj +1 more source
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
doaj +1 more source
European Journal of Psychological Assessment, 2020 Abstract. The predictive accuracy of personality-criterion regression models may be improved with statistical learning (SL) techniques. This study introduced a novel SL technique, BISCUIT (Best Items Scale that is Cross-validated, Unit-weighted, Informative, and Transparent).
Lorien G. Elleman +3 more
openaire +1 more source
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
doaj +1 more source
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
doaj +1 more source
Using Edible Insects in the Production of Cookies, Biscuits, and Crackers: A Review
Biology and Life Sciences Forum, 2021 The world’s population is ever-increasing and thus food security is becoming a big problem. To meet protein demand, edible insects could be a sustainable, eco-friendly, economical, and alternative source.
Gamze Nil Yazici, Mehmet Sertac Ozer
doaj +1 more source
Determination of bending moment resistance of t-type joints constructed with wood biscuit [PDF]
Iranian Journal of Wood and Paper Industries, 2014 The goal of this study was to investigate effects of wood species (Beech and Fir), number of connectors (1 and 2), size of biscuit (10 and 20) and type of adhesives (Polyvinyl acetate (PVAc), polyurethane (PU) and urea-formaldehyde (UF)) on bending ...
Mohammad Kahvand +2 more
doaj
The Cost of a Nutritious Diet in Cafeterias: Evidence From US Military Dining Facilities
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT Providing nutritious meals in institutional settings with financial constraints, such as military dining facilities, is challenging. The US Department of War (DoW) and US Department of Agriculture (USDA) collaborated to modernize the Basic Daily Food Allowance (BDFA) using an optimization model that incorporates service members' consumption ...
Linlin Fan +8 more
wiley +1 more source
Foods, 2023 The fishing industry produces a significant number of by-products. This study explored two methods of transforming these by-products: fish protein hydrolysate (FPH) and Fishmeal (FM).
Adrián Honrado +4 more
doaj +1 more source