Zobrazeno 1 - 10
of 507
pro vyhledávání: '"soybean flour"'
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-13 (2024)
Abstract Cu immobilized onto N-doped carbon spheres (Cu/N-doped CS) derived from soybean flour was synthesized via the hydrothermal method and certified as a green high-efficiency catalyst for the regioselective synthesis of 1,4-disubstituted 1H-1,2,
Externí odkaz:
https://doaj.org/article/2397c200447a43c0a4777c1d0c6e5e37
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
Publikováno v:
Molecules, Vol 29, Iss 19, p 4685 (2024)
The use of microwave irradiation energy for isolating bioactive compounds from plant materials has gained popularity due to its ability to penetrate cells and facilitate extraction of intracellular materials, with the added benefits of minimal or no
Externí odkaz:
https://doaj.org/article/28ebd640c73446d781866b87f3fa4e4b
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
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Andalasian International Journal of Agricultural and Natural Sciences, Vol 3, Iss 02, Pp 118-142 (2023)
ABSTRACT This study aims to determine the effect of adding soybean flour (Glicine max) to the chemical, physical, and organoleptic characteristics of flakes from a combination of corn (Zea mays) and pumpkin (Cucurbita moshcata) and to determine th
Externí odkaz:
https://doaj.org/article/a864cef9686f45d28bd5c34210d595b5
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
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.