Results 41 to 50 of about 5,157 (185)

AUGURAL TERRITORIES: On the Prophetic Organizing of the Mid‐range

International Journal of Urban and Regional Research, EarlyView.
Abstract In this article I introduce the concept of augural territories to theorize the urbanism that emerged during pandemic lockdowns. I draw on ethnographic research in Madrid to examine how community‐based responses—including mutual aid networks, food pantries and neighbourhood associations—disrupted the spatial and temporal logics of territorial ...
Alberto Corsín Jiménez
wiley   +1 more source

Spartan Daily March 22, 2012 [PDF]

, 2010
Volume 138, Issue 30https://scholarworks.sjsu.edu/spartandaily/1029/thumbnail ...
San Jose State University, School of Journalism and Mass Communications
core   +5 more sources

Guru pembelajar modul paket keahlian patiseri kelompok kompetensi I: kue fusion, manfaat penilaian dalam pembelajaran [PDF]

, 2016
Modul Guru Pembelajar Paket Keahlian Patiseri SMK ini terdiri atas 2 materi pokok, yaitu: materi profesional dan materi pedagogik. Masing-masing materi dilengkapi dengan tujuan, indikator pencapaian kompetensi, uraian materi, aktivitas pembelajaran ...
Fardiah, Evy, Fatmawati, Harnani
core  

Reformulation of Puff Pastry Using Oils from Agri-Food Residues, Chia, and Poppy Seeds to Produce a Functional Spanish Cake: ‘Miguelitos de la Roda’

Agriculture
In this study, hydrogenated fat and butter in traditional puff pastry were partially replaced with vegetable oils from seeds to evaluate their impact on the physicochemical and sensory properties of the final product.
Elena Martínez, Diana Melo Ferreira, Maria Antónia Nunes, Maria Beatriz P. P. Oliveira, José E. Pardo, Manuel Álvarez-Ortí   +5 more
doaj   +1 more source

Penentuan Nilai Emisivitas Warna Menggunakan Penerangan Pada Miniatur Ruang Berbentuk Kubus Dan Proses Pembelajaran Fisika Kelas X SMK Negeri 2 Bengkulu Tengah

Pendipa, 2017
This study aims to: know the value of emissivity of purple, green, blue, red, light green, light blue, orange, yellow, pink, and improvement of learning outcomes by using PBL model on the concept of heat transfer class X TKR SMKN 2 Bengkulu Tengah, and ...
Cariti Dassa Urra, Afrizal Mayub, M Farid   +2 more
doaj   +1 more source

The Official Student Newspaper of UAS [PDF]

, 2016
Letter from the Editor / Whalesong Staff -- Study Away / UAS In Brief -- NSE / College Eats -- Student Government Update -- The Elephant Man / Suddenly, College -- Calendar and ...

core  

Quality evaluation of snack produced from black pepper (Piper nigrum L.), plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends [PDF]

, 2019
Open Access Journal; just-acceptedChinchin has been identified to be one the favoured food items and a much-relished pastry which has been eaten as dessert or snack.
Adebowale, A.A., Adegunwa, M.O., Adelekan, E.O., Alamu, E.O., Bakare, H.A.   +4 more
core   +1 more source

Quality Control of Puff Pastry Sheet Production Process at CV. PRS Bali

Formosa Journal of Applied Sciences, 2023
Puff pastry is a pastry product made from a mixture of flour, sugar, salt and fat/butter. To produce good quality Puff Pastry, good quality raw materials are needed. Quality control are techniques or operational activities used to meet quality requirements.
Ayu Suardani, null A.A. Made Semariyani, null I Putu Candra, null I Wayan Sudiarta, null I Nyoman Rudianta, null Ni Kadek Karina Saridewi   +5 more
openaire   +1 more source

Dietary exposure assessment of Cypriot Inorganic Arsenic monitoring data

Food Risk Assess Europe, Volume 3, Issue 4, October 2025.
Abstract Inorganic arsenic (iAs) toxicity refers to the adverse health effects caused by exposure to inorganic arsenic compounds, which are highly toxic and can cause severe health issues. These effects can manifest both acutely and chronically, depending on the level and duration of exposure.
Demetris Kafouris
wiley   +1 more source

Quality characteristics of traditional puff pastry fillings

Journal of Agroalimentary Processes and Technologies
Green vegetables, both raw and cooked, provide valuable nutrients (antioxidants, dietary fiber) and distinct, delicious flavors. This study characterized traditional green plant pastry fillings. Five fillings were prepared using nettle, spinach, alfalfa, radish, and horseradish leaves. After baking, sensory evaluation and proximate composition analysis
Camelia Moldovan, Corina Dana Misca, Viorica Mirela Popa, Diana Nicoleta Raba, Aurica Breica Borozan, Bogdan Petru Radoi, Diana Veronica Radu, Mariana Atena Poiana, Delia Gabriela Dumbrava   +8 more
openaire   +1 more source