Results 121 to 130 of about 1,971,768 (188)

Production of nutrient-enhanced millet-based composite flour using skimmed milk powder and vegetables. [PDF]

Food Sci Nutr, 2019
Tumwine G, Atukwase A, Tumuhimbise GA, Tucungwirwe F, Linnemann A.   +4 more
europepmc   +1 more source

Mycotoxin Development in Cashew Apple-Wheat Flour Composite During Tropical Storage. [PDF]

Environ Health Insights
Amponsah AS, Mohammed B, Golly MK, Agyei-Poku B.   +3 more
europepmc   +2 more sources

Physicochemical, Functional, Sensory Properties and Willingness to Consume Porridge Made From Composite Flours of Maize, Soybean, and Ripe Plantain. [PDF]

Food Sci Nutr
Otoo GS, Kizzie-Hayford N, Dadzie RG, Seidu-Larry S, Gyimah CA, Geraldo V, Kaburi SA, Lamptey FP, Adade I, Ampofo-Asiama J.   +9 more
europepmc   +1 more source

Influence of Filler in the Form of Waste Wood Flour and Microcellulose on the Mechanical, Thermal, and Morphological Characteristics of Hierarchical Epoxy Composites. [PDF]

Molecules
Sienkiewicz A, Czub P.
europepmc   +1 more source

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Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour

Food Science and Technology International, 2021
The study established the proximate composition, pasting, and functional properties of cassava flour (CF) blended with chia seeds flour (CSF). Composite flour was prepared by blending CF with CSF in the ratios of 95:05, 90:10, 85:15, 80:20, and 75:25 with CF and CSF used as controls, respectively.
Ashura Katunzi-Kilewela, Leonard MP Rweyemamu, Lilian D Kaale, Oscar Kibazohi, Roman M Fortunatus   +4 more
openaire   +3 more sources

A Study on Nutritional Composition and Functional Properties of Wheat, Ragi and Jackfruit Seed Composite Flour

, 2021
The present research investigation was conducted to analyze the nutritional and functional properties of wheat, ragi and jackfruit seed composite flour. About 11 combinations were made using wheat, ragi and jackfruit seed composite flour with 100% wheat ...
S. Palamthodi, Shriram Shimpi, K. Tungare   +2 more
semanticscholar   +1 more source

Polylactide‐pine wood flour composites

Polymer Engineering & Science, 2008
AbstractBiobased and biodegradable polylactide (PLA)‐pine wood flour (PWF) composites were investigated as a means to reduce the overall material cost and tailor the material properties. The composites were prepared using a kinetic‐mixer and an injection molding machine.
Srikanth Pilla, Shaoqin Gong, Eric O'Neill, Roger M. Rowell, Andrzej M. Krzysik   +4 more
openaire   +1 more source

Variability in soy flour composition

Journal of the American Oil Chemists' Society, 2003
AbstractSoy flour is commonly used as a protein source in industrial fermentations. As an essentially natural product, the composition of soy flour can vary from year to year as a result of changes in growing conditions. The composition of soy flour from a single manufacturing plant was determined over an 8‐yr period.
Michael A. Porter, Alison M. Jones
openaire   +1 more source