Results 41 to 50 of about 30,951 (304)
India–United States Agricultural Trade Under the America‐First Agenda
Agribusiness, EarlyView.ABSTRACT This article examines India–United States agricultural trade under the America‐First agenda, highlighting trade patterns, tariff structures, and potential impacts of United States trade policies. Total agricultural trade remains modest at $7 billion annually, with India imposing higher tariffs (average 39%) than the United States (5%).
Badri N. Gopalakrishnan +2 more
wiley +1 more source
Discover FoodTo address the poor functionality and quality of wheat bran-added cookies the present research explores raw wheat bran (RWB), NaOH treated wheat bran (NaOH-WB), and wet-refined wheat bran (WR-WB) to supplement traditional cookies (CL).
Praveen Saini +2 more
doaj +1 more source
THE UTILIZATION OF CHICKEN BONE FLOUR AS A SOURCE OF CALCIUM IN COOKIES MAKING
Reaktor, 2018 Chicken bone contained high calcium, but that utilization was very limited and mostly as a waste. Calcium was needed for humans, especially who were in period of growth.
Melanie Cornelia, Dhanny Prasetya Gozali
doaj +1 more source
Aplikasi penggunaan tepung daging sapi sebagian bahan substitusi sebagian tepung terigu dalam adonan cookies [PDF]
, 2008 The influence of various level of beef meal substitution for wheat meal on nutrional value, physical value and sensory properties were studied in the production of cookies.
Soliha, Indah
core
Agribusiness, EarlyView.ABSTRACT Despite the broad focus on necessity‐ and opportunity‐driven entrepreneurship in research and policy, the entrepreneurial dichotomy within the agribusiness context has not been adequately addressed. This study contributes to closing this knowledge gap by examining youth's perceptions of agribusiness through the lens of the push‐pull motivation
Cool Dady Mangole +6 more
wiley +1 more source
Nutritional evaluation of unripe plantain, moringa seed and defatted sesame seed cookies
International Journal of Food Studies, 2020 Cookies are widely consumed all over the world and can bring important nutrients, especially to children. Composite flours consisting of plantain, moringa seed and sesame seeds were used to produce cookies in this study.
Mopelola A. Sodipo +3 more
doaj +1 more source
Formulation of Chestnut Cookies and their Rheological and Quality Characteristics
, 2016 The influences of chestnut flour at different levels (0, 20, 40, 60, 80 and 100%) on the rheological properties of rice dough formulations and the quality parameters of gluten-free cookies were evaluated.
Demirkesen, Ilkem, Ilkem Demirkesen
core +1 more source
Market‐Based Nutrition Regulation and Adult BMI Dynamics in Latin America
Agribusiness, EarlyView.ABSTRACT Market‐based nutrition policies, including interpretative labeling systems and taxes on sugar‐sweetened beverages (SSBs), have been widely adopted across Latin America to influence dietary choices and address rising obesity rates. While prior research documents change in food purchasing and product reformulation following these policies ...
Emiliano Lopez Barrera, Grace Melo
wiley +1 more source
Intention of consumption frequency of the cookies.
, 2021 C1—wheat flour cookies (control1), C2–50% xiquexique flour (100 mesh) cookies, C3—whole wheat flour cookies (control2) and C4–50% whole xiquexique flour (28 mesh) cookies.
Aline de Oliveira Garcia (11255964) +9 more
core +1 more source