Solvent retention capacity for different wheats and flours evaluation
نویسندگان
چکیده
منابع مشابه
evaluation of protein solubility and water and oil holding capacity of the legume flours
in this study, chemical composition and functional properties of red bean, chickpea, lentil and canellini bean were evaluated. our results revealed that chickpea had the highest protein (43.4%) and fat (5.17%) content and lentil, red bean and canellini bean were the following ones. the isoelectric point of all the samples were determined as about ph=4 but other than lentil, the remaining sample...
متن کاملProduction and evaluation of flours and crunchy snacks from sweet potato (Ipomea batatas) and maize flours
The present study was conducted to assess the suitability of blends of two sweet potato (creamand yellowflesh) varieties and maize flours in the preparation of crunchy snacks. Each of the sweet potato varieties was prepared into flour and separately blended with 0, 30 and 50% of maize flour. The blends were evaluated for proximate composition, mineral content, vitamin content, anti-nutrient fac...
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15 صفحه اولRetention capacity of correlated surfaces.
We extend the water retention model [C. L. Knecht et al., Phys. Rev. Lett. 108, 045703 (2012)] to correlated random surfaces. We find that the retention capacity of discrete random landscapes is strongly affected by spatial correlations among the heights. This phenomenon is related to the emergence of power-law scaling in the lake volume distribution. We also solve the uncorrelated case exactly...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2012
ISSN: 1212-1800,1805-9317
DOI: 10.17221/386/2011-cjfs