Results 101 to 110 of about 7,184 (217)
Kesan Penambahan Tepung Pisang Ke Atas Sifat-Sifat Kualiti Roti [PDF]
, 2006 Kajian ini dijalankan untuk menentukan kesan pelbagai takat tepung pisang kepada tepung gandum ke atas penilaian organoleptik dan nutrisi roti. Dua jenis tepung, iaitu tepung pisang (BF) dan tepung pisang terubahsuai (MBF) disediakan dan ditambah pad a ...
Ishak, Zuwariah
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Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi PertanianShiroi Koibito is a wheat flour-based cookie product that has a crispy texture but is low in fiber and local food ingredients. One alternative substitute ingredient that can increase nutritional value and utilize local commodities is plantain flour ...
Salanza Alfarest Darajat +1 more
doaj +1 more source
Functional, pasting, nutritional and gluten free muffin making properties of plantain flour
Asian Journal of Dairy and Food Research, 2018 Plantain or unripe banana is a starchy food that contains a high proportion of indigestible compounds, such as resistant starch, non-starch polysaccharides and is gluten free. The objective of this study was to analyze the functional and pasting properties of plantain flour (PF) for preparation of gluten free muffins.
Kamaljit Kaur +2 more
openaire +1 more source
No. 04: The Urban Food System of Kingston, Jamaica [PDF]
, 2017 Kingston is a colonial city and, like the country of Jamaica more generally, was the product of early mercantilism moulded by colonialism, sugar plantations and slavery.
Ferguson, Therese +4 more
core +1 more source
Venezuela: Potential demand for cassava [PDF]
, 2017 Price, credit, and government spending policies and their impact on agriculture in Venezuela are analyzed. The status of demand for fresh cassava is reviewed as well as the potential demand for both fresh and dried cassava.
International Center for Tropical Agriculture
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Effect of size and amount of sugarcane fibers on the properties of baked foams based on plantain flour. [PDF]
Heliyon, 2020 Román-Moreno JL +7 more
europepmc +1 more source
Food Biomacromolecules, Volume 3, Issue 1, Page 1-4, March 2026.No abstract is available for this article.
wiley +1 more source
A community resource persons’ training guide: improving food and nutrition security through banana-based farming systems and foods [PDF]
, 2017 The information in this manual was selected following gaps identified at community level through focus group discussions and household surveys. The guide first describes what food security implies, it then goes on to give basic concepts on nutrition, i.e.
Bergh, I. van den +5 more
core +1 more source
Plantain, banana and wheat flour composites in bread making: prospects for industrial application
African Journal of Food, Agriculture, Nutrition and Development, 2015 Bread is one of the most convenient, least expensive and most important staple foods in the world today. It is usually fermented and baked into loaves or cakes. Bread making has been with the Chinese for 5000 years and has also been found in ancient Egyptian tombs and reported widely in the Old Testament of the Holy Bible and in the Holy Qur’an.
openaire +2 more sources
Smoothing Income against Crop Flood Losses in Amazonia: Rain Forest or Rivers as a Safety Net [PDF]
This article examines the role of ex post labor supply in smoothing income in response to crop losses caused by large floods among riverine households in the Peruvian Amazon, where rich environmental endowments permit a variety of resource extractive ...
Barham, Bradford L. +2 more
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