Đang chuẩn bị liên kết để tải về tài liệu:
Influence of pro vitamin-A-cassava flour and cashew nut flour supplementations on physico chemical properties of wheat based bread

Không đóng trình duyệt đến khi xuất hiện nút TẢI XUỐNG

The oil absorption capacity decreased with blending. Other functional properties such as Water absorption capacity, Bulk density, swelling index, loaf height, and loaf volume increased as blends ration increases. Sensory characteristic reflected a down turn progression as blending was increased. Increase in cashew nut flour led to increase in chemical and functional quality values of the bread samples hence cheap bio functional ingredient which could also alleviate hidden hunger in rural populations with supplies of macro and micro nutrients. |

TÀI LIỆU LIÊN QUAN

The impact of social influence on university choice

Lecture Social Psychology - Chapter 8: Group Influence

GENUINENESS OF ASSENT AND UNDUE INFLUENCE

Family influence on business: Application of a modified F-PEC scal to private small business in Vietnam

The influence of weaning time on the growth of piglets and reproductive performance of sows in Viet Yen district, Bac Giang province

Seasonal influence on yield of maize and its validation with CERES-Maize Model M. Swetha Sree*, T. Prathima, V. Rajarajeswari

Impact study of influence of agricultural mass media programme on farmers

Cultural influence on English testing and evaluation

Instagram influence on clothing purchases – An eye-opener

Influence Strategies Affecting Organizational Buying Decisions: An Empirical Study in Vietnam Enterprises
Đã phát hiện trình chặn quảng cáo AdBlock
Trang web này phụ thuộc vào doanh thu từ số lần hiển thị quảng cáo để tồn tại. Vui lòng tắt trình chặn quảng cáo của bạn hoặc tạm dừng tính năng chặn quảng cáo cho trang web này.