نتایج جستجو برای: flour extraction rate
تعداد نتایج: 1122380 فیلتر نتایج به سال:
the effect of wheat-sorghum flour ratio (0, 25, 50, 75 and 100%) on viscoelastic and farinographic behaviour of dough was investigated. constants of peleg - normand model and the stress relaxation (% sr) was calculated for the variables and the correlation between farinograph characteristics and stress relaxation test parameters were evaluated. the results showed that with increasing the ratio ...
Resistant starch type III (RS III) derived from enzymatically debranched high amylose rice starch was prepared and used to make butter cake at different levels (0, 5, 10, 15 and 20%) in place of wheat flour. Physico-chemical properties, sensory evaluation, and in vitro starch hydrolysis rate of the developed butter cake were investigated. This study showed that the content of resistant starch i...
Occupational statements on death certificates of 2,457 males aged 25-64 who died from bladder cancer in selected coastal and estaurine regions of England and Wales during 1965-1980 were studied. Excess mortality was found for deck and engine room crew of ships, railway workers, electrical and electronic workers, shoemakers and repairers, and tobacco workers. An excess of cases also occurred amo...
the history of plant’s used for mankind is as old as the start of humankind. initially, people used plants for their nutritional proposes but after the discovery of medicinal properties, this natural ?ora became a useful source of disease cure and health improvement across various human communities. berberis vulgaris is one of the medicinal plants used in iranian traditional medicine. berberis ...
This report evaluates a vacuum-assisted walled percolation sampler preconditioned in soil, and examines the dynamic response of leachate solutes. The 20-cm walled percolation sampler extracted soil water under continuous tension via a ceramic cup collector embedded in a silica flour layer, whose upper surface interfaced with field soil. In the laboratory, alternating solutions with high and low...
Light buckwheat flour was used to substitute rice flour at the level of 10, 20 and 30% to produce gluten-free cookies. The substitution of gluten-free cookie formulation with light buckwheat flour contributed to the significantly higher mineral content, especially magnesium, potassium, iron and copper, in comparison with the control rice cookies (p<0.05). Gluten-free cookies made with rice flou...
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