[HTML][HTML] Assessment of Functional Properties of Wheat–Cassava Composite Flour
M Li, Y Zhang, X You, Y Wang, K Zhou, P Wei, L Wei - Foods, 2023 - mdpi.com
Cassava flour (CF) was used as a raw material to replace wheat flour (WF) at levels of
0%(control), 10%, 20%, 30%, 40%, and 50% to prepare wheat–cassava composite flour (W …
0%(control), 10%, 20%, 30%, 40%, and 50% to prepare wheat–cassava composite flour (W …
Osmotic dehydration as a pre-treatment for jackfruit berries (Artocarpus heterophyllus): effect on physico-chemical properties, shelf life and sensory acceptability
Purpose The aim of the study was to evaluate the effect of osmo-convective dehydration
using two drying temperatures (50 and 60° C) on the physico-chemical properties, shelf life …
using two drying temperatures (50 and 60° C) on the physico-chemical properties, shelf life …
Research of resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle
V Mihailik, O Vitriak, I Danyliuk, M Valko… - Nutrition & Food …, 2022 - emerald.com
Purpose The purpose of this paper is to study the resilience and elastic properties of short
pastry with the meals of soy, sunflower and milk thistle. Design/methodology/approach …
pastry with the meals of soy, sunflower and milk thistle. Design/methodology/approach …
[PDF][PDF] Project Management and Sensory Acceptance in Ready-To-Use Bakery Products: A Systematic Literature Review
SS Xelhuantzi, JC Hernández-González - Saudi J Eng Technol, 2024 - saudijournals.com
Bakery nutritional products are limited in a global market considering the consumer
preferences. Recent years have seen a surge in publications, especially in India and Latin …
preferences. Recent years have seen a surge in publications, especially in India and Latin …
Evaluación del perfil sensorial y nutricional de un pan elaborado con sustitución parcial de harina de trigo (Triticum aestivum) por almidón de yuca (Manihot esculenta …
JB Gálvez Rodas, R Ortiz Dávila - 2023 - repositorio.uss.edu.pe
A nivel mundial, se hace necesario el desarrollo de alimentos saludables a un menor costo,
por ello la harina de yuca se muestra como un potencial sustituyente parcial a la harina de …
por ello la harina de yuca se muestra como un potencial sustituyente parcial a la harina de …
[PDF][PDF] USULAN PENELITIAN YAYASAN
MTSMK Pengasaman, IS UV-C - sirisma.unisri.ac.id
Singkong merupakan salah satu bahan pangan lokal yang memiliki potensi untuk
dikembangkan menjadi tepung pengganti terigu melalui proses modifikasi. Tepung …
dikembangkan menjadi tepung pengganti terigu melalui proses modifikasi. Tepung …
[PDF][PDF] USULAN PENELITIAN YAYASAN
IS UV-C - sirisma.unisri.ac.id
Singkong merupakan salah satu bahan pangan lokal yang memiliki potensi untuk
dikembangkan menjadi tepung pengganti terigu melalui proses modifikasi. Tepung …
dikembangkan menjadi tepung pengganti terigu melalui proses modifikasi. Tepung …