"flour adsorption" trang 5 - tải miễn phí từ tailieuXANH
Effect of casein and hydrocolloid on maize dough and Chapati properties

Effect of casein and hydrocolloid on maize dough and Chapati properties
13    132    0
“Expression of genes encoding protein disulfide isomerase (PDI) in cultivars and lines of common wheat with different baking quality of flour”

“Expression of genes encoding protein disulfide isomerase (PDI) in cultivars and lines of common wheat with different baking quality of flour”
13    38    0
Antinutrients, in vitro digestibility and antioxidant activity of sorghum grain and flour of two different varieties

Antinutrients, in vitro digestibility and antioxidant activity of sorghum grain and flour of two different varieties
9    54    0
Development and evaluation of low gluten composite bread from sorghum cultivars

Development and evaluation of low gluten composite bread from sorghum cultivars
9    81    0
Standardization, development and proximate composition of baked value added products by using Indian horse chestnut (Aesculus indica) flour

Standardization, development and proximate composition of baked value added products by using Indian horse chestnut (Aesculus indica) flour
10    76    0
Study of the nutritional characteristics and technological properties of Xanthosoma sagittifolium Tubers (Tabouchi) from burkina faso

Study of the nutritional characteristics and technological properties of Xanthosoma sagittifolium Tubers (Tabouchi) from burkina faso
8    66    0
Preparation of β -carotene enriched pearl millet based cookies

Preparation of β -carotene enriched pearl millet based cookies
7    68    0
Development and evaluation of weaning food with incorporation of horse gram malt

Development and evaluation of weaning food with incorporation of horse gram malt
12    64    0
Development of nutrient rich extruded product using rice, finger millet, soybean and mango seed kernel flour

Development of nutrient rich extruded product using rice, finger millet, soybean and mango seed kernel flour
10    96    0
Effect of operating parameters on physical properties of kodo based soy fortified ready to eat extruded snacks

Effect of operating parameters on physical properties of kodo based soy fortified ready to eat extruded snacks
11    51    0
Effect of black soybean (Glycine max (L.) Merrill) flour intervention on blood pressure, fasting blood glucose level and lipid profile of hypertensive postmenopausal women

Effect of black soybean (Glycine max (L.) Merrill) flour intervention on blood pressure, fasting blood glucose level and lipid profile of hypertensive postmenopausal women
17    91    0
Tóm tắt Luận văn Thạc sĩ Cấp thoát nước: Giải pháp xử lý Flour trong nước thải sản xuất Supe ướt - Nhà máy Supe phốt phát và Hóa chất Lâm Thao

Tóm tắt Luận văn Thạc sĩ Cấp thoát nước: Giải pháp xử lý Flour trong nước thải sản xuất Supe ướt - Nhà máy Supe phốt phát và Hóa chất Lâm Thao
32    97    5
Histone deacetylase 3 is required for development and metamorphosis in the red flour beetle, Tribolium castaneum

Histone deacetylase 3 is required for development and metamorphosis in the red flour beetle, Tribolium castaneum
14    45    1
Development of a vegan sausage with young green jackfruit, oyster mushroom, and coconut flour as an environmentally friendly product with cleaner production approach

Development of a vegan sausage with young green jackfruit, oyster mushroom, and coconut flour as an environmentally friendly product with cleaner production approach
6    151    1
Physicochemical, texture and sensorial evaluation of pasta enriched with chickpea flour and protein isolate

Physicochemical, texture and sensorial evaluation of pasta enriched with chickpea flour and protein isolate
7    205    1
A DFT study of the adsorption of F atoms on germanene nanoribbons

A DFT study of the adsorption of F atoms on germanene nanoribbons
12    12    2
α-Amylase action on starch in chickpea flour following hydrothermal processing and different drying, cooling and storage conditions

α-Amylase action on starch in chickpea flour following hydrothermal processing and different drying, cooling and storage conditions
9    5    1
Millet incorporated pizza base

Millet incorporated pizza base
8    87    1
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