Zobrazeno 1 - 10
of 225
pro vyhledávání: '"FLOUR as food"'
Publikováno v:
Journal of Texture Studies. Dec2015, Vol. 46 Issue 6, p411-419. 9p.
Autor:
De la Rosa-Millan, Julian1,2, Lin, Amy Hui-Mei2, Osorio-Díaz, Perla1, Agama-Acevedo, Edith1, Hamaker, Bruce R.2, Bello-Perez, Luis Arturo1
Publikováno v:
Starch / Staerke. Jan2015, Vol. 67 Issue 1/2, p139-146. 8p.
Publikováno v:
Journal of Food Processing & Preservation. Oct2013, Vol. 37 Issue 5, p670-675. 6p.
Publikováno v:
Journal of Food Processing & Preservation. Oct2013, Vol. 37 Issue 5, p637-643. 7p.
Autor:
McWatters, K. H.1 kmcwatt@griffin.uga.edu, Phillips, R. D.1, Walker, S. L.1, McCullough, S. E.1, Mensa-Wilmot, Y.1, Saalia, F. K.1, Hung, Y.-C.1, Patterson, S. P.1
Publikováno v:
Journal of Food Quality. Oct2004, Vol. 27 Issue 5, p337-351. 15p. 8 Charts, 1 Graph.
Publikováno v:
Computational and Structural Biotechnology Journal, Vol 21, Iss , Pp 4172-4186 (2023)
Starch is a vital component of wheat grain and flour, characterized by two distinct granule types: A-type starch (AS) with granules larger than 10 µm in diameter, and B-type starch (BS) with granules measuring no more than 10 µm in diameter. This r
Externí odkaz:
https://doaj.org/article/7a951aafbb30490bb3449477bd8b3d29
Autor:
Winda Nurtiana, Rina Rismaya, Eko Yuliastuti Endah Sulistyawati, Athiefah Fauziyyah, Dini Nur Hakiki, Mohamad Rajih Radiansyah, Alfi Rahmawan
Publikováno v:
Food ScienTech Journal, Vol 4, Iss 2, Pp 129-144 (2022)
Beneng taro is an indigenous tuber that grows in Pandeglang, Banten. People of Pandeglang only use it in form of fried and steamed. The weakness of beneng taro is the oxalate content is very high, to reduce it, people of Pandeglang soak it in 1% salt
Externí odkaz:
https://doaj.org/article/e99d3652999f476cac8404965bc654aa
Autor:
Gupta, Mahesh1 (AUTHOR), Bawa, Amarinder Singh2 (AUTHOR) drfoodtech@gmail.com, Semwal, Anil Dutt1 (AUTHOR)
Publikováno v:
International Journal of Food Properties. Jan-Mar2009, Vol. 12 Issue 1, p243-251. 9p. 5 Charts, 1 Graph.
Autor:
Álvarez, Marta1 marta@iiia.edu.cu, Hernández, Gwendolyne1, Rodríguez, Ivania1, González, Iris1
Publikováno v:
Ciencia y Tecnologia de los Alimentos. 2008, Vol. 18 Issue 3, p13-17. 5p. 3 Charts.
Autor:
Sroan, Baninder Singh1 (AUTHOR) banindersingh@hotmail.com, Kaur, Amarjeet2 (AUTHOR)
Publikováno v:
International Journal of Food Properties. Nov2004, Vol. 7 Issue 3, p379-391. 13p.