Results 21 to 30 of about 8,416 (213)
Evaluación de cinco mezclas de harina de papa y trigo para elaboración de pan
Revista de Investigación Proyección Científica, 2023 El objetivo fue determinar el mejor porcentaje de mezcla, calidad nutritiva y funcionalidad de cinco mezclas 0, 10, 20, 30 y 40% de harina papa y trigo para la elaboración de pan.
Angel Roberto Miranda Castañón
semanticscholar +1 more source
Making adaptive management more user friendly to encourage manager buy‐in
People and Nature, Volume 5, Issue 2, Page 684-698, April 2023., 2023 Abstract Adaptive management, whereby monitoring is used to evaluate management interventions with uncertain outcomes, is theoretically well‐developed but poorly implemented. Previous work has identified several reasons for this, but there has been little direct investigation into the perceptions of on‐the‐ground managers (those ultimately responsible ...
Timothy Kuiper +4 more
wiley +1 more source
International Journal of Food Science &Technology, Volume 58, Issue 3, Page 1078-1088, March 2023., 2023 Summary The effect of including tiger‐nut milk co‐product on the bread‐making process was studied. The impact of three wheat flour substitution co‐product levels (5%, 10% and 20%) was tested by comparing to a control (pure wheat) as regards fermentation kinetics and baking phase, as well as their implications on the physicochemical features of breads ...
Samuel Verdú +4 more
wiley +1 more source
Revista Internacional de Contaminación Ambiental, 2023 Se ha reportado al pez diablo (Pterygoplichthys spp.) como especie invasora en diversos ecosistemas del estado de Chiapas, México. El objetivo de este estudio fue evaluar el efecto de los tiempos de aplicación de la harina del pez diablo (HPD) como ...
María Yesenia Ruiz-Aguilar +7 more
semanticscholar +1 more source
Physical Vapor Transport Growth of Antiferromagnetic CrCl3 Flakes Down to Monolayer Thickness
Advanced Science, Volume 10, Issue 3, January 25, 2023., 2023 Large van der Waals antiferromagnet CrCl3 flakes down to monolayer thickness have been synthesized by the physical vapor transport technique. The samples have the monoclinic structure with high crystallinity and homogeneous stoichiometry. Tunneling magnetoresistance of graphite/CrCl3/graphite tunnel junctions reveals in‐plane magnetic anisotropy and TN
Jia Wang +8 more
wiley +1 more source
Tropical Grasslands-Forrajes Tropicales, 2023 La harina de forraje de Tithonia diversifolia constituye una alternativa práctica para la sustitución de alimentos convencionales en dietas para aves, dadas sus características nutricionales.
Ysnagmy Vazquez Pedroso +3 more
semanticscholar +1 more source
Wasted bread flour as a novel ingredient in cake making
International Journal of Food Science &Technology, Volume 57, Issue 8, Page 4754-4762, August 2022., 2022 The effect of adding flour from four different breads, with three different particle sizes, on layer and sponge cakes has been studied. Batter (density, microscopy and viscosity) and cake (specific volume, texture and color) properties were analyzed. Layer cakes allow a greater addition of bread flour without reducing its quality, and are less affected
Priscila Guerra‐Oliveira +2 more
wiley +1 more source
Análisis económico del uso de harina de palmiche en la alimentación de pollos de engorde
Ciencia y Tecnología Agropecuaria, 2023 Aunque el palmiche se ha estudiado en la alimentación de animales monogástricos, poco se conoce acerca de su viabilidad desde el punto de vista económico en pollos de ceba.
Nadia Báez Quiñones +4 more
semanticscholar +1 more source
Effects of particle size in wasted bread flour properties
International Journal of Food Science &Technology, Volume 57, Issue 8, Page 4782-4791, August 2022., 2022 Flour of different particle size (200, 500 and 1000 μm) of wasted breads were analysed. Hydration, pasting and gel properties of flours were studied. Bread flours show a higher cold water absorption capacity, lower oil absorption capacity, viscosity curves with lower values and weaker gels than wheat flour. Bread flour properties were not influenced by
Priscila Guerra‐Oliveira +3 more
wiley +1 more source
Formulación de galletas fortificadas por sustitución parcial de harina de moringa y suero lácteo
Archivos latinoamericanos de nutrición, 2023 El suero lácteo y la moringa poseen alto valor nutricional; sin embargo, su uso en la elaboración de productos alimenticios es una alternativa viable pero poco utilizada. Objetivo.
Tania Espinal-Carrión +4 more
semanticscholar +1 more source