Consumer Perception of Sorghum Variety Attributes in the Lake Zone Tanzania [PDF]
Many sorghum varieties have been developed by research institutes in an effort to address food security problems in the semi-arid areas of Tanzania. Although sorghum is better adapted to drier areas than maize, farmer adoption rates for sorghum varieties
Fox, J.S +2 more
core +1 more source
Production of Ultrafine, High-purity Ceramic Powders Using the US Bureau of Mines Developed Turbomill [PDF]
, 1993 Turbomilling, an innovative grinding technology developed by the U.S. Bureau of Mines in the early 1960's for delaminating filler-grade kaolinitic clays, has been expanded into the areas of particle size reduction, material mixing, and process reaction ...
Hoyer, Jesse L.
core +1 more source
Influence of blend proportion and baking conditions on the quality attributes of wheat, orange-fleshed sweet potato and pumpkin composite flour dough and bread: optimization of processing factors. [PDF]
Discov Food, 2023 Chikpah SK +4 more
europepmc +1 more source
Quality and Safety of Iron Biofortified Bean‐Silverfish Composite Instant Flour for Making Sauce [PDF]
Khadijah Nakyinsige +11 more
openalex +1 more source
Effect of colorants on interfacial compatibility in wood flour/Poly (β-hydroxybutyrate valerate) composites [PDF]
, 2022 Feng Xiao +5 more
openalex +1 more source
Biscuit making potentials of flours from wheat and plantain at different stages of ripeness
Croatian Journal of Food Science and Technology, 2014 The biscuit making potentials of wheat and plantain (stages 1 and 3 ripeness) flour blends were evaluated. Composite flours were formulated using wheat (white) and plantain flour in ratio 90/101, 80/201, 50/501, 100/0, 90/103, 80/203 and 50/503 at stages
S. A. Oyeyinka +5 more
doaj
Nutritional Composition, In Vitro Starch Digestibility and Antioxidant Activities of Composite Flour Made from Wheat and Mature, Unripe Pawpaw (Carica papaya) Fruit Flour. [PDF]
Nutrients, 2022 Adeyanju AA, Bamidele OP.
europepmc +1 more source