SMALL - CAPACITY UNIT FOR FLOUR PRODUCTION AND PANIFICATION
نویسندگان
چکیده
منابع مشابه
faciliting lexical access for the fluent production of speech
the hypothesis is that recent and frequent exposure to lexical items leads to a more fluent production of speech in terms of rate of speech. to test the hypothesis,a one-way anova experimental design was carried out. 24 sednior students of efl participated in a one-way interview test. data analyses revealed that those who were exposed frequently to the lexical items over a week prior to inter...
15 صفحه اولfacilitating lexical access for the fluent production of speech
the hypothesis is that recent and frequent exposure to lexical items leads to a more fluent production of speech in terms of rate of speech. to test the hypothesis , a one- way anova experimental design was carried out. 24 senior student of efl participated in a one-way interview test. data analyses revealed that those who were exposed frequently to the lexical items over a week prior to inte...
15 صفحه اولOptimization of Fortified Dough Composition for Spaghetti Production using Strong Wheat Flour
The effects of dough fortification with different amounts of gluten and full fat soya flour on the quality of spaghetti were investigated. Rheological properties of dough, quality and sensory characteristics of spaghetti with different amounts of gluten (8 to 14%) and full fat soya flour (0 to 20%) were evaluated. Fortification caused improvement in some characteristics such as dough stability ...
متن کاملAmylase production from Aspergillus oryzae LS1 by solid-state fermentation and its use for the hydrolysis of wheat flour
Nine Aspergillus and three of Trichoderma strains were grown on wheat bran (WB) medium under solid state fermentation (SSF) for amylase production. Aspergillus oryzae LS1 produced the highest level of the enzyme. The thermal stability profile of its crude enzyme revealed the half-life time of more than 2 h at 50 and 60ºC. The enzyme production was affected by strain type, incubation periods, le...
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ژورنال
عنوان ژورنال: ЗЕРНОВІ ПРОДУКТИ І КОМБІКОРМИ
سال: 2017
ISSN: 2313-478X
DOI: 10.15673/gpmf.v17i3.661