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Feasibility Study of Basic Steel Slag as Anode of Li‐Ion Batteries
CleanMat, EarlyView.This study presents a low‐cost, eco‐friendly approach to utilize basic steel slag as a sustainable anode for lithium‐ion batteries, demonstrating good cyclic stability, rate capability, and long‐term electrochemical performance. ABSTRACT The elevated expenses and utilization of hazardous chemicals in traditional chemical synthesis of anode materials of
Rudra Barua +2 more
wiley +1 more source
Sperry Flour Company Reo Truck
, 1921 Image shows a man sitting in his Sperry Flour Company delivery ...
Shipler Commercial Photographers; Shipler, Harry
core
Food Chemistry International, EarlyView.Healthy snacks formulated with food by‐products are gaining interest within the food industry. Decoction residues of Hibiscus sabdariffa (roselle) retain thermostable polyphenols. Extruded snacks enriched with roselle showed a reduction in the expansion index as the roselle concentration increased.
Monserrat Hernández‐Bautista +3 more
wiley +1 more source
Cookie making potential of composite flour containing wheat, barley and hemp
Czech Journal of Food Sciences, 2015 Correspondingly to addition levels, barley flour supplement changed the wheat SRC profile and rheological behaviour as expected, and positively influenced its cookie making potential.
Marie HRUŠKOVÁ, Ivan ŠVEC
doaj +1 more source
Superior Baking Company, Interior of Store Room for Flour
, 1910 Image shows a room a the Superior Baking Company with bags of flour piled to the ...
Shipler Commercial Photographers; Shipler, Harry
core
Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
Use of maturograph and spring oven for the dermination of wheat flour baking characteristics
Czech Journal of Food Sciences, 2003 Quality characteristics of 30 commercial wheat flour samples from Czech industrial mills and 30 wheat flour samples prepared from wheat varieties cultivated in experimental fields (all from wheat harvest 2000) were analysed in detail including ...
M. Hrušková, J. Skvrnová
doaj +1 more source
Cogent Food & Agriculture, 2020 Food fermentations in West Africa are still conducted spontaneously because of the lack of knowledge, unavailability of adequate technologies and the lack of production facilities.
Marcel Houngbédji +4 more
doaj +1 more source
Food Chemistry International, EarlyView.(A) Mount number, (B) mount latency, (C) intromission number, and (D) intromission latency are the parameters of sexual behavior. Met = metformin. D100 = 100 Donkwa. D90G10 = 90% Donkwa + 10% Goron‐Tula. D85G15 = 85% Donkwa + 15% Goron‐Tula. D80G20 = 80% Donkwa + 20% Goron‐Tula. The mean ± standard error of the mean (SEM) expressed the results. *Values
O. T. Mamukuyomi +2 more
wiley +1 more source
Comparative studies on nutritional quality of commercial wheat flour in Bangladesh
Bangladesh Journal of Scientific and Industrial Research, 2015 Cereal industry and its derived products have a large economic and social importance worldwide. Baking industries are extensively using wheat flour to produce various baked products. Therefore, in this investigation it is intended to study and determine proximate, physicochemical, functional properties of six brand of wheat flour in Bangladesh.
M Ahmed +6 more
openaire +2 more sources