Zobrazeno 1 - 10
of 489
pro vyhledávání: '"Soybean Flour"'
Autor:
Mahshid Bahraminejad, Omid Rostami, Mahshid Heydari, Mohammadhadi Moradian, Khadije Abdolmaleki
Publikováno v:
Food Science & Nutrition, Vol 12, Iss 2, Pp 1268-1278 (2024)
Abstract This study aimed to produce and characterize a novel gluten‐free cupcake for celiac and diabetes people. For this purpose, wheat flour and sugar in the cupcake formulation were fully replaced with soy flour and monk fruit. Also, samples co
Externí odkaz:
https://doaj.org/article/83dc6e79a5ed40d38d58addec9cfca6a
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100407- (2024)
The development of soybean-based analog rice is a potential alternative to rice because of its high protein content. However, the soybean-based analog rice has poor physical properties during cooking, so improvements are required. This research aimed
Externí odkaz:
https://doaj.org/article/ef7ce29765fc4e3ca164234aa5210c52
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
AbstractCamel meat contains a high percentage of unsaturated fatty acids that are beneficial for cardiovascular health and controlling cholesterol levels. This aims to evaluate the effect of partially replacing camel meat with chickpea flour (CPF), s
Externí odkaz:
https://doaj.org/article/c7e5026fcec947e3aaa2f070780ce042
Akademický článek
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Autor:
Uchechukwu Daniel Kalu
Publikováno v:
International Journal of Home Economics, Hospitality and Allied Research, Vol 2, Iss 2, Pp 238-247 (2023)
Cassava and soybean flour were used to produce biscuits in different ratios in an attempt to substitute or replace wheat. Composite flour, made from a combination of cassava and soybean flour, was processed into biscuits using varying proportions. Th
Externí odkaz:
https://doaj.org/article/dd9e950142ab473888e24a23ca174370
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 26, Iss 2, Pp 261-270 (2022)
In most developing nations, there has been an increase in the consumption of wheat-based products, particularly biscuits, due to recent lifestyle changes and rapid urbanization. Due to this, there has been a sudden rise in research into creating flou
Externí odkaz:
https://doaj.org/article/abc9b23de6634ebab9c038388c76b076
Publikováno v:
International Journal of Fruit Science, Vol 22, Iss 1, Pp 504-513 (2022)
Pomegranate seeds (PS) are valuable sources of bioactive phytochemicals and can be used as substrate for the production of nutritionally valuable and biologically active components that could find several applications as functional food ingredients,
Externí odkaz:
https://doaj.org/article/43f1c18f206f4e3a855ebd041e2afbbc
Akademický článek
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Publikováno v:
AgriHealth, Vol 3, Iss 1, Pp 47-54 (2022)
The problem of malnutrition, especially stunting, is still a problem for some Indonesian people because they have not fulfilled both macro and micronutrients in a balanced way. This study aims to determine the quality of protein snack bars that have
Externí odkaz:
https://doaj.org/article/8de4059cd50c483fb3030df13e8731e6
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100527- (2023)
This work proposes a novel method for whole soybean flour tofu preparation by combining calcium sulfate (CS) and glucose-delta-lactone (GDL) coagulation. Importantly, the characteristics of the synthesized gel and the quality were studied. MRI and SE
Externí odkaz:
https://doaj.org/article/eacfccc67f124315882f3eef92b69f9b