"flour adsorption" trang 3 - tải miễn phí từ tailieunhanh
Changes in glycemic index in quality protein maize based flour before and after processing under in vitro condition

Changes in glycemic index in quality protein maize based flour before and after processing under in vitro condition
9    67    1
Development and sensory evaluation of wheat flour Chapati grown under six agro management practices

Development and sensory evaluation of wheat flour Chapati grown under six agro management practices
6    69    1
Evaluation of physico-chemical properties of multi-flour based noodles

Evaluation of physico-chemical properties of multi-flour based noodles
8    69    1
Development of meat based seasoning fryums using chicken meat and rice flour blends

Development of meat based seasoning fryums using chicken meat and rice flour blends
8    58    1
Development of apple pomace enriched oat flour biscuits and its quality evaluation during storage

Development of apple pomace enriched oat flour biscuits and its quality evaluation during storage
11    84    1
Nutritional evaluation of indigenously developed weaning food from malted sorghum incorporated with soybean and raw banana flour

Nutritional evaluation of indigenously developed weaning food from malted sorghum incorporated with soybean and raw banana flour
8    40    1
Effect of functional ingredients on sensory characteristics of dairy based composite sweet from germinated wheat flour and milk (Doda-Burfi)

Effect of functional ingredients on sensory characteristics of dairy based composite sweet from germinated wheat flour and milk (Doda-Burfi)
14    54    1
Response surface methodology for optimization of protein isolate preparation from custard apple seed flour (Annona squmosa)

Response surface methodology for optimization of protein isolate preparation from custard apple seed flour (Annona squmosa)
11    90    1
Substrate specific enzyme mixture for tapioca flour

Substrate specific enzyme mixture for tapioca flour
7    37    1
Changes in glycemic index in maize based flour before and after processing under in vitro condition

Changes in glycemic index in maize based flour before and after processing under in vitro condition
7    55    1
Physicochemical and sensory characteristics of kashk as influenced by quinoa flour addition

Physicochemical and sensory characteristics of kashk as influenced by quinoa flour addition
7    65    1
Physicochemical, textural and organoleptic characteristics of west african stiff dough ‘amala’ made from soaked and unsoaked cocoyam flour

Physicochemical, textural and organoleptic characteristics of west african stiff dough ‘amala’ made from soaked and unsoaked cocoyam flour
5    44    1
Production of high protein quality noodles using wheat flour fortified with different protein products from lupine

Production of high protein quality noodles using wheat flour fortified with different protein products from lupine
8    63    1
Effect of different milling processes on Egyptian wheat flour properties and pan bread quality

Effect of different milling processes on Egyptian wheat flour properties and pan bread quality
9    30    1
Cassava flour extracts solution to induce gelatin cross-linked activated carbon-graphene oxide composites: The adsorption performance of dyes from aqueous media

Cassava flour extracts solution to induce gelatin cross-linked activated carbon-graphene oxide composites: The adsorption performance of dyes from aqueous media
12    544    3
Green synthesis of graphene quantum dots from rice flour

Green synthesis of graphene quantum dots from rice flour
13    15    1
Effects of roasting temperature on anti-nutritional factors and antioxidant property of Adzuki bean (Vigna angularis) flour

Effects of roasting temperature on anti-nutritional factors and antioxidant property of Adzuki bean (Vigna angularis) flour
7    8    1
Effects of black gram flour (Vigna mungo L.) on the proximate composition, texture & colour profile and microbiological qualities of duck meat patties

Effects of black gram flour (Vigna mungo L.) on the proximate composition, texture & colour profile and microbiological qualities of duck meat patties
9    94    0
Towards reducing the immunogenic potential of wheat flour: omega gliadins encoded by the D genome of hexaploid wheat may also harbor epitopes for the serious food allergy WDEIA

Towards reducing the immunogenic potential of wheat flour: omega gliadins encoded by the D genome of hexaploid wheat may also harbor epitopes for the serious food allergy WDEIA
12    53    0
Production of nutrient rich vermicelli with malted finger millet (Ragi) flour

Production of nutrient rich vermicelli with malted finger millet (Ragi) flour
9    48    1