Results 11 to 20 of about 54,186 (210)
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
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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
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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
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Extruded flakes from pearl millet (Pennisetum glaucum)-carrot (Daucus carota) blended flours-production, nutritional and sensory attributes [PDF]
, 2020 Open Access JournalMillet flour (M) and carrot flour(C) were produced and blended in the ratios 100M:0C, 95M:5C, 90M:10C, 85M:15C and 80M:20C respectively to produce extruded flakes.
Adebanjo, L.A. +4 more
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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
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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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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
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Applied Food Research, 2022 This study applied quantitative descriptive analysis, hedonic test, and preference mapping techniques to investigate the sensory profile, consumer acceptability, and drivers for consumer acceptability of cassava-chia seeds composite porridge samples ...
Ashura Katunzi-Kilewela +5 more
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Effect of Partial Substitution of Wheat Flour by Processed (Germinated, Toasted, Cooked) Chickpea on Bread Quality [PDF]
, 2016 The effect of partial substitution of wheat flour with either raw and processed chickpea (germinated, toasted and cooked) flour at different levels (10 and 20%) on pasting properties of composite flours and on physical and nutritional parameters of the ...
Durá, Ángela +3 more
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Physical, Chemical, and Functional Characteristics of Composite Flours from Banana Corm and Tempeh
Industria: Jurnal Teknologi dan Manajemen Agroindustri, 2022 This study aimed to determine composite flour's physical, chemical, and functional properties from Sumedang Roid banana corm and tempeh. The sample consisted of five different treatments with ratios of banana corm flour to tempeh flour 100:0, 0:100, 80 ...
Debby Moody Sumanti +2 more
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