Results 131 to 140 of about 54,186 (210)

Valorisation of brewer's spent grain flour (BSGF) through wheat-maize-BSGF composite flour bread: optimization using D-optimal mixture design. [PDF]

Heliyon, 2022
Ginindza A, Solomon WK, Shelembe JS, Nkambule TP.   +3 more
europepmc   +1 more source

Physicochemical and sensory attributes of scones made from wheat–taro (Colocasia esculenta)–lentils (Lens culinaris) composite flour [PDF]

Tengetile N. Shongwe, Solomon Worku Kidane, Jermiah S. Shelembe, Thabile P. Nkambule   +3 more
openalex   +1 more source

Evaluation of the physical, chemical, technological, and sensorial properties of extrudates and cookies from composite sorghum and cowpea flours

, 2023
Mba, Joy Chinenye
openalex   +2 more sources

Optimization of Provitamin A Maize and Iron-Rich Bean-Based Composite Flour for Improved Child Nutrition. [PDF]

Food Sci Nutr
Asiimwe A, Nambwayo J, Odong BB, Mukisa IM, Fungo R.   +4 more
europepmc   +1 more source

Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread. [PDF]

Foods, 2021
Benali A, En-Nahli Y, Noutfia Y, Elbaouchi A, Kabbour MR, Gaboun F, El Maadoudi EH, Benbrahim N, Taghouti M, Ouhssine M, Kumar S, Kumar S.   +11 more
europepmc   +1 more source

Incidence of mycotoxigenic fungi during processing and storage of bambara groundnut (Vigna subterranea) composite flour [PDF]

, 2019
Omotola F. Olagunju
openalex   +1 more source

Polysaccharide-modified quinoa-wheat composite flour: Optimization of functional properties and flavor profiles in steamed buns. [PDF]

Food Chem X
Fan H, Qiao W, Zhu D, Yang L, Jiang S, Liu H.   +5 more
europepmc   +1 more source

Improving the fatigue resistance of adhesive joints in laminated wood structures [PDF]

The premature fatigue failure of a laminated wood/epoxy test beam containing a cross section finger joint was the subject of a multi-disciplinary investigation.
Christiansen, Alfred W., Laufenberg, Theodore L., Murmanis, Lidija L., River, Bryan H.   +3 more
core   +1 more source

Chemical Composition of Composite Flour From Okara Powder and Whole Wheat Flour and the Sensory Evaluation of the Biscuits Made From the Composite Flour. [PDF]

Food Sci Nutr
Adebowale OJ, Adeyanju AA, Mokhele T, Bamidele OP.   +3 more
europepmc   +1 more source

Nutritional and Rheological Characteristics of Composite Flour Substituted with Baobab (Adansonia digitata L.) Pulp Flour for Cake Manufacturing and Organoleptic Properties of Their Prepared Cakes. [PDF]

Foods, 2021
Barakat H.
europepmc   +1 more source