Results 61 to 70 of about 17,866 (161)

SUBSTITUSI TEPUNG TEMPE JAGUNG PADA PEMBUATAN MIE BASAH [Substitution of Corn Tempe Flour on Wet Noodle]

Jurnal Teknologi & Industri Hasil Pertanian, 2017
The purpose of this research was to find the best formulation of corn tempe flour and wheat flour to produce chemically, physicochemically and organoleptically acceptable sweet noodle.
Sri Setyani, Sussi Astuti, Florentina Florentina   +2 more
doaj  

Improvement of Prebiotic Properties and Resistant Starch Content of Corn Flour (Zea mays L.) Momala Gorontalo Using Physical, Chemical and Enzymatic Modification. [PDF]

Trop Life Sci Res, 2023
Bimo Setiarto RH, Isra M, Andrianto D, Widhyastuti N, Masrukhin.   +4 more
europepmc   +1 more source

The Formulation of Corn Tempeh Flour (Zea Mays L.) and Wheat Flour toward Chemical, Physical and Sensory Characteristics of Baked Brownies

Jurnal Teknologi & Industri Hasil Pertanian, 2017
The objective of this research was to obtain different chemical, physical and sensory characteristics of baked brownies from various formulations of corn tempeh flour and wheat flour, and to obtain the formulation of corn tempeh flour and wheat flour ...
ayud pratiwi
doaj  

Evaluation of the effect of basil seed gum, tragacanth gum, pectin, and coating formulation with corn flour on oil absorption and sensory properties of watermelon rind chips. [PDF]

Heliyon, 2023
Rezagholizade-Shirvan A, Kalantarmahdavi M, Amiryousefi MR.   +2 more
europepmc   +1 more source

PEMANFAATAN PANGAN LOKAL DI PROVINSI NUSA TENGGARA TIMUR: Pengolahan Pangan Lokal Menjadi Tepung, Analisis Usaha dan Implikasi Kebijakannya

Agritech, 2015
Nusa Tenggara Timur (NTT) province identically with the dry land that had the potential of local food diversity both of tubers, cereal and fruits groups. Food processing based on local food, especially the tubers are still very limited in NTT.
Yusuf
doaj  

Physicochemical properties and microstructure of corn flour-cellulose fiber extrudates. [PDF]

Food Sci Nutr, 2021
Zhao Y, Zhao C, Tang X, Zhou J, Li H, Zhang H, Liu J.   +6 more
europepmc   +1 more source

Varying Corn Flour Inclusion Levels Modulate Fiber Fraction Degradation and Nutritional Value of Rice Straw via Co-Extrusion

Agriculture
Rice straw, one of the most abundant agricultural residues worldwide, remains significantly underutilized as a ruminant feed source owing to its intrinsic lignocellulosic recalcitrance.
Wenjie Zhang, Siran Wang, Nengxiang Xu, Chenglong Ding, Beiyi Liu   +4 more
doaj   +1 more source

Optimizing of the extraction conditions for anthocyanin's from purple corn flour (Zea mays L): Evidences on selected properties of optimized extract. [PDF]

Food Chem X, 2023
Ursu MGS, Milea ȘA, Păcularu-Burada B, Dumitrașcu L, Râpeanu G, Stanciu S, Stănciuc N.   +6 more
europepmc   +1 more source

Blood Sugar, Haemoglobin and Malondialdehyde Levels in Diabetic White Rats Fed a Diet of Corn Flour Cookies. [PDF]

Foods, 2022
Aini N, Sustriawan B, Wahyuningsih N, Mela E.   +3 more
europepmc   +1 more source

In-Country Method Validation of a Paper-Based, Smartphone-Assisted Iron Sensor for Corn Flour Fortification Programs. [PDF]

Foods, 2022
Waller AW, Gaytán-Martínez M, Andrade Laborde JE.   +2 more
europepmc   +1 more source