Results 81 to 90 of about 54,186 (210)

Production of pasta from Moringa leaves ^_ oat ^_ wheat composite flour [PDF]

, 2020
Marido Getachew, Habtamu Admassu
openalex   +1 more source

Industrial paper recycling process. Suitable micronization for additive polymer application [PDF]

, 2015
The traditional paper recycling process has problems related to the disposal of sludge and waste, the use of incinerators and water treatment. Because of that, an interesting alternative proposed from dep.
QUITADAMO, ALESSIA, TIRILLO', Jacopo, VALENTE, Marco   +2 more
core  

Expansion of the whole wheat flour extrusion [PDF]

, 2008
A new model framework is proposed to describe the expansion of extrudates with extruder operating conditions based on dimensional analysis principle. The Buckingham pi dimensional analysis method is applied to form the basic structure of the model from ...
Cheng, Hongyuan, Friis, Alan
core  

Effect of interfacial modifiers and wood flour treatment on the rheological properties of recycled polyethylene/wood flour composites [PDF]

, 2019
Haoqun Hong, Quannan Guo, Haiyan Zhang, Hui He   +3 more
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Sensory and Functional Properties of Iron and Folic Acid Fortified NABE-3 Bean and Silver Fish Composite Instant Flour

, 2023
Geoffrey Ssepuuya, Sharon Hooper, Khadijah Nakyinsige, Eria Gyagenda Maseruka, Dianah Musabi, Peter Milton Rukundo, Harriet Kebirungi, Lorraine Weatherspoon, Jose Jackson-Malete   +8 more
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Evaluation of Potato Wheat Composite Flour for Bread Production in Ethiopia

Blue Nile Journal of Agricultural Research
Consumption of wheat flour for bread and other baked products has increased in Ethiopia as well as worldwide. However, the wheat produced in Ethiopia is not enough to support bakery and pastry industries.
Ayalew Demissew, Seifu Yilema, Kiber Temesgen, Ayenew Meresa, Getu Tegegne   +4 more
doaj  

Impact of Quince Flour on Gluten-free Muffins Production

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2017
This study aimed to obtain gluten free muffins, with increased nutritional and sensorial value by adding quince flour into a composite flour. To optimize the recipe, four experimental variants using rice, soy, quince flours and starch in different ...
Adriana PAUCEAN, Simona MAN, Simona CHIS, Roxana SUCIU, Crina MURESAN   +4 more
doaj   +1 more source

Analysis Of Bakery Properties Of Grain Of New Varieties And Lines Of Wheat Spelts [PDF]

, 2018
There were studied technological properties of grain of different varieties and lines of wheat spelt. There were analyzed differences between the quality of bread of flour of the highest sort and wholemeal, demonstrated the topicality of the ...
Hryhorenko, O. (Olenа), Liubych, V. (Vitalii), Novak, L. (Larysa), Osokina, N. (Nina), Priss, O. (Olesia), Pushkarova-Bezdil, T. (Tetiana), Pusik, L. (Ludmila), Pusik, V. (Volodumur), Verkholantseva, V. (Valentуna)   +8 more
core  

Physicochemical and pasting properties of unleavened wheat flat bread (Chapatti) as affected by addition of pulse flour

Cogent Food & Agriculture, 2016
Unleavened flat bread (chapatti) was prepared from wheat–pulse composite flours wherein wheat flour was replaced from 5–20% by kidney bean and black gram flours.
Idrees Ahmed Wani, Dalbir Singh Sogi, Paras Sharma, Balmeet Singh Gill   +3 more
doaj   +1 more source

NUTRITIONAL AND SENSORY ANALYSES OF WHEAT-UNRIPE PLANTAIN COMPOSITE FLOUR ON BREAD MAKING

, 2021
Christopher Joseph Etti, Victoria G. Ekanem   +1 more
openalex   +1 more source