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A study on consumption of composite flour and bread in global perspective
British Food Journal, 2019PurposeThe purpose of this paper is to determine composite flour and bread consumption, and to analyse economic efficiency by comparing Kazakhstan and Turkey.Design/methodology/approachThe material of the study was analysed through cross-section, χ2 and ...
S. Engindeniz, Zhansaya Bolatova
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Composite flour cracker enriched with banana flour: Formulation optimization and properties
2022Asia-Pacific Journal of Science and Technology, 27, 3 ...
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Nanosilica and wood flour-modified urea–formaldehyde composites
Journal of Thermoplastic Composite Materials, 2014In this study, the thermal behavior of modified urea–formaldehyde (UF) resin with nanosilica (nano-SiO2), wood flour (WF), and their mixture of SiO2/WF was investigated. Five modified UF hybrid composite materials with 0.8 F/U ratio with different filler were synthesized using the same procedure.
Samaržija-Jovanović, Suzana +6 more
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Biochemical composition and physicochemical properties of broccoli flours
International Journal of Food Sciences and Nutrition, 2009The objective of this research was to study the biochemical composition and physicochemical properties of three different flours prepared from broccoli crop remains. Florets, leaves and stalks of broccoli were dried at 60 degrees C, and the flours obtained were analysed for proximate composition, amino acid profile, fatty acid composition, and ...
Olga N, Campas-Baypoli +5 more
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INFLUENCE OF FLOUR COMPOSITE MIXTURE ON BAKING PROPERTIES OF RYE FLOUR
Известия вузов. Пищевая технология, 2018Исследовано влияние мучной композитной смеси, содержащей, % от массы смеси: 5 кукурузной муки, 10 нутовой муки, 20 овсяных отрубей, 65 пшеничной муки 1-го сорта, на хлебопекарные свойства ржаной муки. Установлено, что с увеличением дозировок вносимых в ржаную муку компонентов композитной смеси наблюдается увеличение показателя числа падения. Рассчитана
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Wood Flour Composites: Obtaining and Research
Chemistry & Chemical TechnologyIn this research, we discuss the variations in producing new composite materials using natural row material wood flour (60%), as a primary ingredient, eco-friendly binder poly[(trimethoxy)4-vinylphenethyl)]silane (3, 5, and 30%) and styrene with different degrees of silylation (25 and 27%), under constant pressure and at the various temperatures.
Tamara Tatrishvili +5 more
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QUALITY ASSESSMENT OF COMPOSITE FLOUR MIXTURES BASED ON OAT FLOUR
Bulletin of Uman National University of Horticulture, 2023O. P. Нerasymchuk, K. V. Kostetska
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Integrative oncology: Addressing the global challenges of cancer prevention and treatment
Ca-A Cancer Journal for Clinicians, 2022Jun J Mao,, Msce +2 more
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