Results 271 to 280 of about 11,839 (290)

Influence of blend ratio composite flours of MopaniMaize flour on mineral composition

Research on Crops, 2019
openaire   +1 more source

Development and Application of Wood Flour-Filled Polylactic Acid Composite Filament for 3D Printing

Materials, 2017
Yubo Tao, Zelong Li, Peng Li
exaly  

Characteristics of Breadfruit-Wheat Composite Flour Cookies with Mung Bean Flour: A Study of Flour Proportions

This research aims to determine the effect of adding breadfruit flour and green bean flour to cookie products, as well as the characteristics of breadfruit-wheat composite flour cookies with the addition of green bean flour. Processing food products in the form of cookies by using breadfruit flour as a local raw material is expected to reduce ...
Azis, Nur, Puspitasari, Diana, Rejeki, Fungki Sri, Wedowati, Endang Retno   +3 more
openaire   +1 more source

Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour

Food Chemistry, 2019
Ke-Xue Zhu, Mohammed Obadi, Azhari Siddeeg   +2 more
exaly  

Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf

Food Research International, 2007
T A Shittu, L O Sanni
exaly  

Optical and thermo-mechanical properties of composite films based on fish gelatin/rice flour fabricated by casting technique

Progress in Organic Coatings, 2015
Mehraj Ahmad, Nilesh Prakash Nirmal, Farah Faiqah Fazial   +2 more
exaly  

Development and evaluation of African palmyra palm (Borassus aethiopum) fruit flour–wheat composite flour noodles

Cogent Food and Agriculture, 2020
Vincent Abe-Inge, Jacob K Agbenorhevi, Fidelis M Kpodo   +2 more
exaly  

Composition of Commercial Flour

2016
openaire   +1 more source

Review of the Composition of Flour and Bread

International Journal of Food Sciences and Nutrition, 1956
openaire   +1 more source

A COMPARATIVE STUDY OF SOY FLOURS FOR USE IN BAKING I. COMPOSITION AND PROPERTIES OF SOY FLOURS

Journal of Food Science, 1946
E C, FAULKNER, J I, SIMPSON
openaire   +2 more sources