نتایج جستجو برای: batter formulation

تعداد نتایج: 111772  

Journal: :Acta scientiarum polonorum. Technologia alimentaria 2017
Abdalbasit A Mariod Yousif M A Idris Nuha M Osman Maha A Mohamed Awad M A Sukrab Bertrand Matthaus

BACKGROUND Although kissra and hulu-mur are well known millet-based foods in Sudan, the effect of fer- mentation and methods of preparation on their chemical compositions has not been thoroughly investigated. The aim of this study was to investigate the method of preparation and the composition of kisra, and hulu-mur. METHODS The effect of fermentation and method of preparation on the composi...

Journal: :E3S web of conferences 2021

Batter or raker piles are driven at an inclination with a vertical to resist large inclined lateral forces. Many structures like offshore and towers subjected overturning moments due wave pressure, wind load, ship impacts. Therefore in such structures, combination of the batter is used transfer compression tension forces foundation. This paper presents three-dimensional finite element analysis ...

Journal: :journal of agricultural science and technology 2012
m. majzoobi n. darabzadeh a. farahnaky

wheat germ, a highly nutritive part of wheat kernels, is separated during milling as a by-product. in this study, wheat germ was used to supplement cakes. different levels of the germ (0, 5, 10, 15 and 20%) at different particles sizes (280, 585, 890 and 1,195 µm) were added to a cake recipe. the results showed that with increasing the germ level and particle size, batter consistency and densit...

F. Salehi S. Amin Ekhlas

The aim of this study was to determine the rheological properties of sponge cake batters andphysical (volume, density, moisture content, weight after baking and color) and sensory properties of spongecake formulated with four different levels of wild sage seed gum (0, 0.5, 0.75 and 1.0 %). Sponge cake battersformulated with gums showed pseudoplastic (shear-thinning) and thixotropic (time-depend...

Journal: :Vìsnik agrarnoï nauki 2021

Goal. To identify the effect of antioxidants on stabilization lipid component dry mixture hypertensive drink for athletes based oilseed cake. Methods. The stability to oxidation fraction raw materials and finished products was studied by determining acidity batter. Stability at storing a hypertonic correlates with batter got from samples: a) / products; b) stored under normal conditions (temper...

Journal: :Current Biology 2011
Daniel A. Starr

KASH and SUN proteins Quick guides at-bat, including which fielders were involved, and so on. At that point, I was amused to see that my friend Kyle was also keeping score, but that he marked every at-bat with a simple and uninformative ‘X’ when each batter was retired; consequently, his whole data sheet on the opposing team was just one string of Xs after another. Although I was feeling the su...

2013
Shih-Yu Kuo Kuangyou B. Cheng Hung-Ta Chiu Yi-Chang Huang

It is generally accepted that pitching machines cannot completely simulate a real pitcher’s pitching motion and ball trajectory. To understand if a batter would change batting movement strategies due to visual information provided by a pitching machine as opposed to a real pitcher, three professional baseball players in the minor league in Taiwan were recruited for examining several event insta...

Journal: :International journal of food microbiology 2009
Dimitra Dourou Anna C S Porto-Fett Brad Shoyer Jeffrey E Call George-John E Nychas Ernst K Illg John B Luchansky

The fate of Listeria monocytogenes, Salmonella Typhimurium, or Escherichia coli O157:H7 were separately monitored both in and on teewurst, a traditional raw and spreadable sausage of Germanic origin. Multi-strain cocktails of each pathogen (ca. 5.0 log CFU/g) were used to separately inoculate teewurst that was subsequently stored at 1.5, 4, 10, and 21 degrees C. When inoculated into commerciall...

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