Zobrazeno 1 - 10
of 10
pro vyhledávání: '"red bean flour"'
Publikováno v:
Andalasian International Journal of Agricultural and Natural Sciences, Vol 4, Iss 02, Pp 130-139 (2024)
This study aims to determine the antioxidant activity and physicochemical properties of dried noodles mixed with wheat flour and red bean flour with the addition of butterfly pea flower (Clitoria Ternatea L.) extract. The design used in this study us
Externí odkaz:
https://doaj.org/article/e929814214564ec3b4bc0ab231944fde
Autor:
Muhammad Nabil Faroj
Publikováno v:
Media Gizi Indonesia, Vol 14, Iss 1, Pp 56-65 (2019)
Anchovy flour and red beans flour are food with high proteins and essential amino acid that could be processed into various foods such as mini pie which could become high-proteins snack. This research aimed to analyze the effect of anchovy flour and
Externí odkaz:
https://doaj.org/article/bb330f8ab89743cbbeab531e13ce50f7
Autor:
Rizki Nurmalya Kardina, Andhini Eka S
Publikováno v:
Medical Technology and Public Health Journal, Vol 1, Iss 2 (2018)
This study aims to determine whether substitution of wheat flour with red bean flour in the manufacture of wet noodles, resulting in wet noodles that are not only high in carbohydrates but also contain protein and natural antioxidant compounds. Addit
Externí odkaz:
https://doaj.org/article/6c4c714a1e5b43afb4c55389eb751e09
Autor:
Muhammad Nabil Faroj
Publikováno v:
Media Gizi Indonesia, Vol 14, Iss 1, Pp 56-65 (2019)
Anchovy flour and red beans flour are food with high proteins and essential amino acid that could be processed into various foods such as mini pie which could become high-proteins snack. This research aimed to analyze the effect of anchovy flour and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::3b6dd7a80708685247316c67ca8f66b1
https://e-journal.unair.ac.id/MGI/article/view/5404
https://e-journal.unair.ac.id/MGI/article/view/5404
Autor:
Andhini Eka S, Rizki Nurmalya Kardina
Publikováno v:
Medical Technology and Public Health Journal, Vol 1, Iss 2, Pp 60-68 (2018)
Penelitian ini bertujuan untuk mengetahui apakah substitusi tepung terigu dengan tepung kacang merah dalam pembuatan mie basah, menghasilkan mie basah yang tidak hanya tinggi akan karbohidrat tetapi jug a memiliki kandungan protein dan senyawa antiok
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0db1d73e735a8cc5f155b9f4e72bc3de
https://doi.org/10.33086/mtphj.v1i2.302
https://doi.org/10.33086/mtphj.v1i2.302
Autor:
Faroj, Muhammad Nabil
Publikováno v:
Media Gizi Indonesia; Vol. 14 No. 1 (2019): JURNAL MEDIA GIZI INDONESIA; 56-65
Anchovy flour and red beans flour are food with high proteins and essential amino acid that could be processed into various foods such as mini pie which could become high-proteins snack. This research aimed to analyze the effect of anchovy flour and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=journalofuni::2ebfb1252fd12f5ba2ee0e9dd8d9250d
https://e-journal.unair.ac.id/MGI/article/view/5404
https://e-journal.unair.ac.id/MGI/article/view/5404
Thai Journal of Science and Technology, 7, 5, 534-543
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c131c68dc7444f69627ef0886043661
Autor:
Mulyani, Tri Ida, Saidi, Ida Agustini
Publikováno v:
NABATIA; Vol 12, No 1 (2015): October; 1-11
This study was to determine the proportion effect of different types of tubers flour and red beans (Phaseolus vulgaris L.) on the quality of artificial rice. The experiment was arranged in a randomized block design (RBD) with treatment consisting mix
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=ojsuniversit::59f3120da552ef1b93aebbc4220b5dda
http://ojs.umsida.ac.id/index.php/nabatia/article/view/479
http://ojs.umsida.ac.id/index.php/nabatia/article/view/479
Publikováno v:
Agritech; Vol 36, No 1 (2016); 23-29
Agritech, Vol 36, Iss 01, Pp 23-29 (2016)
Agritech, Vol 36, Iss 01, Pp 23-29 (2016)
This study aimed to obtain a formula emergency food in the form food bars made from white millet flour and red bean flour. Foodbars made with Intermediate Moisture Food (IMF) technology with wet dyeing technique. This study used completely randomized
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61fa8b1e7b87e44ea71838f74e9f8912
https://doi.org/10.22146/agritech.10680
https://doi.org/10.22146/agritech.10680
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