Quality forming patterns in the cupcake enriched with pumpkin slices
V Liubych, V Novikov, V Zheliezna… - … -European Journal of …, 2022 - papers.ssrn.com
This paper reports a study into the effect of different quantities and shapes of fresh pumpkin
slices on the technological properties of the cupcake. A comparative analysis of the …
slices on the technological properties of the cupcake. A comparative analysis of the …
The Impact of Fermentation on Aflatoxin and Fumonisin Levels in Sorghum Kernels and Flour Used to Prepare Complementary Food in Kerio Valley, Kenya
Sorghum is a major ingredient used in the production of complementary foods in Kenya's
drylands, particularly in areas like Kerio Valley. However, it is known to be susceptible to …
drylands, particularly in areas like Kerio Valley. However, it is known to be susceptible to …
Effect of Fermentation and/or Cooking on Some Nutritional Quality of Sorghum Meals Formulated with Different Ratios of Wheat and Pumpkin Flour
MA Mustafa, AHM Abdallh… - Food Science and …, 2024 - ojs.wiserpub.com
Sorghum cultivar (Tabat), defatted pumpkin seed pulp (DPSP), and wheat flour were used to
prepare four meals to study the effects of component ratio and fermentation and/or cooking …
prepare four meals to study the effects of component ratio and fermentation and/or cooking …
Formulation and Quality Characterization of Brown Rice Based Instant Porridge Mix
S Mottan, M Sood, JD Bandral… - Indian Journal of …, 2024 - indianjournals.com
In the present investigation, a convenience food product, defined as brown rice based
instant porridge mix was developed. The aim of the study was to standardize the proportions …
instant porridge mix was developed. The aim of the study was to standardize the proportions …
[PDF][PDF] Physico-chemical and Microbiological Analysis of Brown Rice Based Instant Porridge Mix during Ambient Storage
S Kour, S Choton, A Langeh - researchgate.net
The apprehensive space of modern life and the increase in number of nuclear family with
working women has determined changes in food preparation and in the consumption …
working women has determined changes in food preparation and in the consumption …