Results 81 to 90 of about 31,405 (305)
Quail Carcass Performance Using Additional Feed Combination Of Noni Leaf Flour And Black Cumin Flour
Journal of Applied Veterinary Science and TechnologyBackground: Digestive disorders can attack quail and will have an impact on reducing their productivity, such as live weight, abdominal fat weight, and decreased carcass performance.
Khaeriyah Nur, Alima Bachtiar Abdullahi
doaj +1 more source
Stability of Vitamin a in Selected Nigerian Bread Made From Commercial Fortified Wheat Flour [PDF]
, 2020 Purpose: Vitamin A deficiency (VAD) is a public health problem in Nigeria. Stability study was carried out to determine vitamin A contents of selected brands of commercial wheat flour and bread.
Florence Uchendu +3 more
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Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Three US soft wheat varieties (Hilliard, Wilson, and Kokosing), one Korean soft wheat variety (Olgeru), and two Korean hard wheat varieties (Keumkang and Sukang) were harvested three times on weekly intervals beginning at approximately 20% grain moisture, and were evaluated for grain, milling, flour quality, and ...
Prabath Senanayaka Mudiyanselage +3 more
wiley +1 more source
Food Science and Technology Research, 2004 The qualities of flours milled from various kinds of wheats (Norin 61, Hokushin, Nebarigoshi and Haruibuki) grown in Japan were studied for application to breadmaking. Protein contents of these wheat flours were in the range of 7.2 ∼ 10.0%, lower than that of a commercial hard-type wheat flour, Cameria (12.4%).
HUNG, Pham Van +3 more
openaire +2 more sources
Status of commercial maize milling industry and flour fortification in Kenya [PDF]
African Journal of Food Science, 2019 Maize is the most widely consumed staple food by the Kenyan population. Its wide consumption and centralized processing make it an appropriate fortification vehicle to supply essential micronutrients to the population. The legislation was enacted in 2012 that makes it mandatory for all commercial maize mills in Kenya to fortify the maize flour with ...
Khamila S. +6 more
openaire +1 more source
Protección arancelaria, distorsiones de mercado y beneficios extraordinarios: la producción de harinas Castilla la Vieja, 1820-1841 [PDF]
, 1995 Editada en la Fundación Empresa PúblicaEl propósito de este trabajo es tratar de explicar el incretnento de la oferta castellana de harinas entre 1820 y 1841 como resultado de los cambios en la política comercial.
Moreno Lázaro, Javier
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Analyzing Twin Sigma Mixing Curves: Reliability for Characterizing Strong Wheat Flour Properties
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives The standard Farinograph protocol with mixing speed of 63 rpm presents challenges in identifying the dough development time (DDT) of strong wheat flours due to flat mixing curves or double peaks. This study illustrated these issues on strong and very strong flours representing several mixing curve shapes and ...
Carly Isaak +5 more
wiley +1 more source
Changes of wheat flour properties during short term storage
Czech Journal of Food Sciences, 2002 Two samples of commercial wheat flour from the last year's harvest were stored for three months (in the period from November to April) under different conditions.
M. Hrušková, D. Machová
doaj +1 more source
Rent-Seeking Public Policies and Corporate Conduct in the Philippine Flour Milling Industry [PDF]
Results of relative welfare analysis conducted in this paper indicate that a large proportion of welfare losses in the past have been shouldered by the consumers.
Saldaña, Cesar G.
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Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives The recent trend towards healthy food choices and sustainable agriculture has revived interest in underutilized wheat species such as emmer, einkorn, and spelt. Given these developments, the objective of the study was to compare the differences in chemical composition and digestibility characteristics among ...
Sathsara Deyalage +5 more
wiley +1 more source