Results 211 to 220 of about 8,516 (254)
Some of the next articles are maybe not open access.
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
openaire +1 more source
IPS Journal of Nutrition and Food Science
Composite flour of sorghum flour with plantain and tigernut flours were produced in order to enhance its nutritional contents. Experimental design was carried by using optimal model mixture design of response surface methodology with sorghum flour (70–90%), plantain flour (5.36–20%) and tigernut flour (2.99–10%) as the independent variables, while the ...
T. A. Fatukasi +3 more
openaire +1 more source
Composite flour of sorghum flour with plantain and tigernut flours were produced in order to enhance its nutritional contents. Experimental design was carried by using optimal model mixture design of response surface methodology with sorghum flour (70–90%), plantain flour (5.36–20%) and tigernut flour (2.99–10%) as the independent variables, while the ...
T. A. Fatukasi +3 more
openaire +1 more source
Use of soy flour in composite flours
Journal of the American Oil Chemists' Society, 1974openaire +3 more sources
QUALITY ASSESSMENT OF COMPOSITE FLOUR MIXTURES BASED ON OAT FLOUR
Bulletin of Uman National University of Horticulture, 2023O. P. Нerasymchuk, K. V. Kostetska
openaire +1 more source
METHOD AND COMPOSITION OF CHICKPEA FLOUR
2022FUENTES XIMENA QUINTERO +2 more
openaire +2 more sources