Results 91 to 100 of about 1,643 (173)

Formulation of Goroho Banana (Musa acuminafé, sp) Wheat Flour and Tapioca Flour in The Making of Wheel Cakes

The purpose of this research is to determine the effect of adding goroho banana flour, wheat flour and tapioca flour on texture, ash content and carbohydrate content as well on wheel cake products. This research method used a completely randomized design with 3 treatments and 3 times repetition, namely K1 = 100 g rice flour + 50 g wheat flour, K2 = 100
Pagune, Jufrin, Laboko, Asriani I., Taguge, Meilan   +2 more
openaire   +1 more source

Effect of Encapsulation of <i>Lactobacillus casei</i> in Alginate-Tapioca Flour Microspheres Coated with Different Biopolymers on the Viability of Probiotic Bacteria. [PDF]

ACS Appl Mater Interfaces
Łętocha A, Michalczyk A, Miastkowska M, Sikora E.   +3 more
europepmc   +1 more source

Consumer Characterization of Commercial Gluten-Free Crackers Through Rapid Methods and Its Comparison to Descriptive Panel Data. [PDF]

Foods
Brar J, Kumar R, Talavera MJ.
europepmc   +1 more source

Development of Protein-Source and Fat-Free Indonesian Traditional Crackers (<i>kerupuk</i>) Through Egg White Substitution and Alternative Frying. [PDF]

Food Sci Nutr
Wardana AA, Kaneth, Setiarto RHB, Wulandari R, Wigati LP, Tanaka F, Tanaka F.   +6 more
europepmc   +1 more source

Computational optimization of food formulation and extrusion conditions for nutritional quality and antioxidant capacity. [PDF]

Curr Res Food Sci
Zhou X, Ni K, Gupta P, Tagkopoulos I.
europepmc   +1 more source

The Role of Xanthan Gum and Hydroxypropyl Methylcellulose in Gluten-Free Bread: A Study of Physical Characteristics, Texture, and Nutrition. [PDF]

Food Sci Nutr
Fetriyuna F, Salma AN, Harlina PW, Yarlina VP, Purwestri RC.   +4 more
europepmc   +1 more source

Occurrence and Co-Occurrence of Regulated and Emerging Mycotoxins in Foods Marketed to U.S. Toddlers. [PDF]

Int J Environ Res Public Health
Gonya S, Brunkhorst J, Laviolette M.
europepmc   +1 more source

Valorization of Tomato (<i>Solanum lycopersicum</i> L.) By-Products for Nutrient-Rich Gluten-Free Crackers: A Sustainable Approach. [PDF]

Plants (Basel)
Salanță LC, Zăpîrțan M, Nemeș SA, Pop CR, Fărcaș AC.   +4 more
europepmc   +1 more source

Pseudocereals in Bakery Products: A Review of Nutritional Composition, Health Benefits and Bakery Applications. [PDF]

Foods
Atudorei O, Atudorei D, Codină GG.
europepmc   +1 more source

Comparison Analyses of Consumer Acceptance, Evoked Emotions, and Purchase Intent Between Gluten-Containing Versus Gluten-Free Chocolate Chip Cookie Products. [PDF]

J Food Sci
Frauenhoffer S, Ola E, Jervis S, Gauch SE, Seo HS.   +4 more
europepmc   +1 more source