EFFECT OF SUGARS &LYSINE OF BROAD BEAN FLOUR ADDING TO WHEAT FLOUR (COMPOSITE ) ON BROWN INDEX & FERMENTATION PRESSURE GAS [PDF]
Mesopotamia Journal of Agriculture, 2012 The study was conducted to determine reducing & non reducing sugars and lysine content of three species ( Sham , ILB and Aquadulce ) of Broad bean seed flour ( Vicia faba ) which obtained from ICARDA Ninevah / Iraq and were compared with those of wheat
Mazin M. Al- Zubaidy
doaj +2 more sources
Functional and rheological properties of composite flour from sweet potato, maize, soybean and xanthan [PDF]
Journal of the Saudi Society of Agricultural Sciences, 2017 Sweet potato flour (SP), maize starch (MS), and soybean flour (SF) blends were prepared in different proportions like: 60SP/20MS/19.5SF; 50SP/30MS/19.5SF; 40SP/40MS/19.5SF; 50SP/20MS/29.5SF; 40SP/20MS/29.5SF; and 30SP/40MS/29.5SF. The constant percentage
Elisa Julianti +3 more
doaj +3 more sources
International Islamic University Malaysia Engineering Journal, 2022 Gluten and casein free cookie products are increasingly in demand by consumers. Gluten and casein free cookies were made using mocaf as a substitute for gluten-free flour and tempeh flour as a casein-free protein source.
Dita Kristanti, Woro Setiaboma
doaj +1 more source
Physicochemical compositions, nutritional and functional properties, and color qualities of sorghum–orange‐fleshed sweet potato composite flour [PDF]
Food Science and NutritionOluwasola Abayomi Adelusi
exaly +2 more sources
Open Agriculture, 2020 The over reliance on starchy foods such as maize flour may lead to protein energy malnutrition (PEM) in children. The enrichment of maize with protein-rich oyster mushroom will improve the nutritional composition of maize flour. This study determined the
Bamidele Oluwaseun P. +1 more
doaj +1 more source
Journal of Materials Research and Technology, 2020 Using NaOH/ urea solution to partially dissolve wood flour, a novel nano-TiO2 photocatalytic composite was prepared by hydrothermal method with insoluble wood flour as bio-carrier and dissolved components of wood flour as accelerant.
Judi Ye, Chen Chao, Jianguo Hong
doaj +1 more source
Functional properties of composite flour: A review [PDF]
, 2020 Incorporation of composite flour into wheat flour for bakery goods production is expected to produce an effect in the functional properties of the blended samples.
Khairi Zainol +4 more
core +1 more source
The potential of composite flour (sago and fish) as a source of raw materials for frozen food processing [PDF]
BIO Web of ConferencesA mixture of sago flour and fish flour (Ilisha elongata) can be used as a composite flour source of raw material for food processing production of functional value. The research aimed to determine the characteristics of composite flour from sago and bang
Sumarto Sumarto +4 more
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Effects of ascorbic acid and sugar on physical, textural and sensory properties of composite breads [PDF]
Food and Feed Research, 2021 The present study was carried out to demonstrate the combined effects of different maize flour, ascorbic acid and sugar on the physical, textural and sensory properties of composite breads. The composite flour was prepared using 70% of wheat flour and 30%
Simić Marijana Z. +6 more
doaj +1 more source
The influence of acrylate triblock copolymer embedded in matrix on composite structures’ responses to low-velocity impacts [PDF]
, 2012 In passive safety structures the use of composite materials has increased significantly recently due to their low specific mass and high energy absorption capacities.
Frédéric Leonardi +7 more
core +1 more source