Results 91 to 100 of about 31,405 (305)
Jurnal Teknologi dan Industri Pangan, 2017 Taro is one of non-rice carbohydrate sources which is rich in dietary fiber and minerals, mainly potassium, magnesium, calcium, dan phosphorus. The objectives of this research were to obtain taro flour with high amylose content and various pasting ...
Santi Dwi Astuti 1,2) +3 more
doaj +1 more source
Bulletin, Husler\u27s Flour, Utah Bill Posting Company
, 1908 Image shows a billboard for Husler\u27s Flour, "the foundation of a great city."Image included in both the Shipler and the Classified photograph ...
Shipler Commercial Photographers; Shipler, Harry
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Cereal Chemistry, EarlyView.ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai +2 more
wiley +1 more source
, 1921 Image shows a general view of the Husler Flour ...
Shipler Commercial Photographers; Shipler, Harry
core
Effects of Wheat Bran‐Derived Arabinoxylan Oligosaccharides on Dough and Noodle‐Making Properties
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives This study investigates the structural modifications of arabinoxylan (AX) through enzymatic hydrolysis and evaluates the potential application of arabinoxylan oligosaccharides (AXOS) as functional ingredients in wheat noodles, contrasting their effects with those of native AX.
Yunseo Kim, Meera Kweon
wiley +1 more source
, 1921 Image shows a general view of the Husler Flour ...
Shipler Commercial Photographers; Shipler, Harry
core
ChemFoodChem, EarlyView.Dehulling combined with twin‐screw extrusion improves the nutritional and functional properties of steam treated navy beans. Protein digestibility increases while phytic acid is reduced by 43% and trypsin inhibitors are inactivated. Enhanced expansion, solubility, and sensory quality highlight the potential of dehulled bean flours for developing ...
Albarracín M, Garzon AG, Drago SR
wiley +1 more source
Rheological properties of commercial chestnut flour doughs with different gums
International Journal of Food Science & Technology, 2011 SummaryRheology of chestnut flour (CF) doughs with arabic gum (AG), carboxymethyl cellulose (CMC), guar gum (GG) and tragacanth gum (TG) at different concentrations (up to 2.0%) were determined at 30 °C using a controlled stress rheometer. The mixing characteristics at 30 °C were achieved using Mixolab® apparatus.
Ramon Moreira +2 more
openaire +3 more sources
SOY SAUCE PRODUCTION UTILIZING ROOT CROP FLOUR AS SUBSTITUTE FOR WHEAT FLOUR (100% SUBSTITUTION)
Annals of Tropical Research, 1986 Soy sauce yield was not affected by the substitution of wheat flour with root crop flour as carbohydrate source for the fermentation micro organisms. The titratable acidity, pH and NaCl content were not signifi.
Emma S. Data +2 more
doaj
, 1921 Image shows a general view of the Husler Flour ...
Shipler Commercial Photographers; Shipler, Harry
core