Results 21 to 30 of about 31,405 (305)
Foods, 2023 Noodles are a popular snack mainly produced from wheat flour; however, the low contents of protein, minerals, and lysine are a concern. Therefore, this research developed nutri-rich instant noodles by using foxtail millet (FTM) (Setaria italic) flour to ...
Mst. Meherunnahar +7 more
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THE GIVING OF GINGER FLOUR (ZINGIBER OFFICINALE) AND TURMERIC FLOUR (CURCUMA DOMESTICA) ON COMMERCIAL FEED TO QUAIL (COTURNIX COTURNOC JAPONICA) PERFORMANCE OF LAYER [PDF]
, 2018 The quail is one kind of poultries that can give the distribution of society interests in case of eggs providing. There are kinds of research that related to feed aspect, one of them is the way to increase the quality of feed by adding ginger flour and ...
Sudrajat, Deden +2 more
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Greek Landrace Flours Characteristics and Quality of Dough and Bread
Foods, 2023 Besides organic growing, ancient wheats and landraces are attracting the attention of scientists who are reassessing the healthy and dietary properties attributed to them by popular tradition.
Adriana Skendi +3 more
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Ethylene Dibromide Residues in Biscuits and Commercial Flour
Journal of AOAC INTERNATIONAL, 1981 Abstract Flour and biscuit samples from a school lunch program were analyzed for ethylene dibromide (EDB). Flour samples were extracted with hexane at room temperature with maximum extraction of EDB in 4 days. Biscuits were extracted by steam distillation with hexane; optimum recoveries were obtained by a triple extraction of the sample.
D M, Rains, J W, Holder
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Solvent retention capacity for different wheats and flours evaluation
Czech Journal of Food Sciences, 2012 The baking quality in the sets of both commercial and variety wheat samples (80 and 18 items) and wheat composite flour (standard and 25 blends) was evaluated in terms of the Solvent retention capacity method (AACC 56-11). Composites were prepared from a
Ivan Švec +3 more
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Molecules, 2021 The feasibility of obtaining resistant starch type III (RS3) from malanga flour (Xanthosoma sagittifolium), as an unconventional source of starch, was evaluated using the hydrothermal treatment of autoclaving.
Vicente Espinosa-Solis +9 more
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AN EXAMINATION OF COMMERCIAL FLOUR. [PDF]
Journal of the American Chemical Society, 1899 n ...
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Nutritional composition and minerals bioaccessibility of commercial fruit flours
Journal of Food Measurement and Characterization, 2023 AbstractCommercial fruit flours were evaluated concerning: (i) the nutritional composition (proximate composition, total phenolic content, and minerals content), (ii) their contribution to estimated mineral daily intake, (iii) the bioaccessibility of essential minerals using the in vitro INFOGEST digestion method and (iv) the influence of their ...
Fernanda Galvão +6 more
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Jurnal Ilmiah Ilmu-Ilmu Peternakan, 2011 The study aims of research Effect of the Addition of Cassava Leaf Meal in Rations Commercial to performance and CP 707 is to determine the extent of the effect of the addition of cassava leaf meal in commercial feed to performance of broiler strains CP ...
Dede Risnajati
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TESTING WHEAT FLOUR FOR COMMERCIAL PURPOSES. [PDF]
Journal of the American Chemical Society, 1905 n ...
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