Results 141 to 150 of about 1,643 (173)
Effects of carbohydrate sources on the physical quality of extrudate and their subsequent effects on feed intake, digestion and gut microbiota in spotted seabass (<i>Lateolabrax maculatus</i>). [PDF]
Anim NutrXing S +7 more
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Untargeted metabolomics as a tool to assess the impact of dietary approaches on pig gut health: a review. [PDF]
J Anim Sci BiotechnolChen LH +3 more
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Sorption isotherms of tapioca flour
International Journal of Food Science and Technology, 2012SummaryThe adsorption and desorption isotherms of tapioca flour was performed in the range of water activity (aw) from 0.22 to 0.92 at 25 °C, and the applicability of six mathematical models in data prediction was evaluated. The tapioca flour presented Type II isotherm (sigmoid), and the hysteresis effect was not observed.
Rosinelson Pena +2 more
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ANALYSIS OF QUALITY CONTROL OF TAPIOCA FLOUR PRODUCTS AT PT GUNUNG SUGIH
International Journal Multidisciplinary Science, 2023PT Gunung Sugih is one of the industry players that produces tapioca flour in the form of 50 kg. Researchers conducted research on tapioca flour production in the input, process and output sections. The production process at PT Gunung Sugih has problems with raw materials, humans, machines, methods and the environment, causing damage to the product ...
null Iis Melinda +2 more
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The Value of Tapioca Flour and Sago Pith Meal in the Nutrition of Swine
The Journal of Agricultural Science, 1931Tapioca flour, sometimes referred to as manioc meal, is now a comparatively well-known feeding stuff. Its value as a food for pigs has been tested in several recent farm feeding trials in this country and on the Continent (1, 2, 3), and, as a consequence, its merit, when used in partial replacement of barley or maize, is now generally recognised.
H. E. Woodman +2 more
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International Journal of Food Science & Technology
SummaryThe effects of gamma irradiation on selected physicochemical and morphological properties of tapioca, rice, and pea flours were studied. Treatments by gamma irradiation at different doses (0, 2.5, 5.5, and 7 kGy) caused changes in structure and physicochemical properties of starch granules of those flours.
Prapasri Theprugsa +6 more
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SummaryThe effects of gamma irradiation on selected physicochemical and morphological properties of tapioca, rice, and pea flours were studied. Treatments by gamma irradiation at different doses (0, 2.5, 5.5, and 7 kGy) caused changes in structure and physicochemical properties of starch granules of those flours.
Prapasri Theprugsa +6 more
openaire +1 more source
Journal of Applied Culinary Arts
Research objectives: (1) Creating a recipe for serantam (Serabi Ketan Hitam); (2) Determine the right packaging for the series; (3) Knowing the level of public preference in the region; (4) Determine the composition and nutritional information of the group; (5) Determine the selling price of the group.
null Putri Rohmatul Ulya N.R +1 more
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Research objectives: (1) Creating a recipe for serantam (Serabi Ketan Hitam); (2) Determine the right packaging for the series; (3) Knowing the level of public preference in the region; (4) Determine the composition and nutritional information of the group; (5) Determine the selling price of the group.
null Putri Rohmatul Ulya N.R +1 more
openaire +1 more source
Evaluation of sticky rice flour, jack fruit seed flour and tapioca flour as fillers in pork nuggets
Journal of Meat Science, 2020R. Thomas +5 more
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