Results 31 to 40 of about 11,839 (290)
Improvement of nutritional properties of regular and gluten-free cakes with composite flour [PDF]
, 2023 This study was carried out to develop regular and gluten-free cakes with the high nutritional and functional value from composite flours. Composite flour was prepared by blending of equal amounts of chestnut, lupine and pumpkin flour.
Cankurtaran-Komurcu, Tekmile +1 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
doaj +1 more source
Ecotoxicity and fungal deterioration of recycled polypropylene/wood composites: Effect of wood content and coupling [PDF]
, 2013 Polypropylene (PP)/wood composites were produced by homogenization in a twin-screw extruder and injection molding of tensile bars. Their mechanical properties were determined before and after exposure to biological treatment, and the effect of the ...
Vargas-García, María del Carmen +7 more
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Development of composite millet flour incorporated rusk
, 2022 An improvement in millet processing technology to provide millet based convenience food would help in increasing millet production, scope for millet utilization on industrial scale, maintain ecological balance, prevent malnutrition and ensure food ...
Sindhu S, S Radhai Sri
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Evaluation of biscuits obtained from novel composite flour containing Maiorca malt flour [PDF]
, 2023 The aim of this study was to investigate a novel composite flour containing one of the old Sicilian wheat landraces called Maiorca and the resultant biscuits.
Benanti, Alessia +5 more
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DEVELOPMENT OF COMPOSITE FLOUR MIXES WITH THE USE OF MILLED LENTIL SEEDS [PDF]
Техника и технология пищевых производств, 2017 The use of milled red lentil seeds as a component of composite flour mixes from wheat baker's flour of increased nutritional and biological value is theoretically substantiated and experimentally confirmed. The most important role of nutrition components
Chizhikova O.G. +2 more
doaj +1 more source
Shipin gongye ke-ji, 2022 To prepare high quality rice flour for infants and toddlers with embryonic rice as raw material, the application of pregelatinization-composite enzymatic digestion in the processing of rice flour for infants and toddlers and its effect on physicochemical
Ziyan WANG +4 more
doaj +1 more source
Utilization of Cassava/Soybean Composite Flour in Biscuit Making [PDF]
, 2023 Cassava and soybean flour were used to produce biscuits in different ratios in an attempt to substitute or replace wheat. Composite flour, made from a combination of cassava and soybean flour, was processed into biscuits using varying proportions.
Kalu, Uchechukwu Daniel
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Study on the effect of polymer types and Quality of lignocellulosic materials on the Physical and Mechanical properties of wood/plastic composite [PDF]
تحقیقات علوم چوب و کاغذ ایران, 2015 In this study the effect of type of polymer including polyvinyl chloride and high density polyethylene in production of wood plastic composite by using of canola straw waste in two forms, with and without pith (depithed), in combination with wood flour ...
حسین رنگ آور +2 more
doaj +1 more source
IOP Conference Series: Earth and Environmental Science, 2020 Abstract Biscuits are processed food products made from flour; however, the supply of the flour depends heavily on foreign producers. This study aimed to examine the use of dangke flour and sago flour to substitute wheat flour in biscuit formulations. The design used was a completely randomized design (CRD) of one factor.
null Marwah, W Hatta, null Nahariah
openaire +1 more source