Influence of extrusion on expansion, functional and digestibility properties of whole sweetpotato flour
نویسندگان
چکیده
منابع مشابه
the effect of functional/notional approach on the proficiency level of efl learners and its evaluation through functional test
in fact, this study focused on the following questions: 1. is there any difference between the effect of functional/notional approach and the structural approaches to language teaching on the proficiency test of efl learners? 2. can a rather innovative language test referred to as "functional test" ge devised so so to measure the proficiency test of efl learners, and thus be as much reliable an...
15 صفحه اولsome properties of fuzzy hilbert spaces and norm of operators
in this thesis, at first we investigate the bounded inverse theorem on fuzzy normed linear spaces and study the set of all compact operators on these spaces. then we introduce the notions of fuzzy boundedness and investigate a new norm operators and the relationship between continuity and boundedness. and, we show that the space of all fuzzy bounded operators is complete. finally, we define...
15 صفحه اولthe effect of teaching reading as whole text task and paragraph task on efl learners speaking
abstract the present study was conducted to investigate the effectiveness of a rather newly developed method in language teaching that is the use of paragraph reading task and whole reading task and their effects on improving efl learner’s speaking ability. to fulfill the purpose of the study, first 90 participants studying their course at sa eedi high school in tehran were chosen by means of ...
15 صفحه اولarchitecture and engineering of nanoscale sculptured thin films and determination of their properties
چکیده ندارد.
15 صفحه اولNutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends
This study investigated some quality attributes of unripe cooking banana (UBF), pigeon pea (PPF), and sweetpotato (SPF) flour blends. Simplex centroid mixture design was used to obtain 17 blends from the flours. The nutrient composition, color, and functional properties of the blends were evaluated using standard methods. Data were subjected to analysis of variance and treatment means were comp...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: LWT - Food Science and Technology
سال: 2014
ISSN: 0023-6438
DOI: 10.1016/j.lwt.2014.06.016