Zobrazeno 1 - 10
of 1 632
pro vyhledávání: '"specific volume"'
Publikováno v:
European Journal of Remote Sensing, Vol 57, Iss 1 (2024)
Species-specific timber volume estimates are required to support forest planning and conservation. We evaluated whether additional predictors from a Sentinel-2 time series can improve airborne laser scanning (ALS)-based estimation of species-specific
Externí odkaz:
https://doaj.org/article/0fd55dbe986543b38e3954f439c6ae6b
Publikováno v:
NFS Journal, Vol 36, Iss , Pp 100188- (2024)
In order to verify the nutritional and quality properties of gluten-free breads supplemented with flour from cacay seed cake (CF), a mixing design was used, in which part of the rice (R) was replaced with CF and dietary fiber concentrates (DFC) from
Externí odkaz:
https://doaj.org/article/644f4d97ab4a4c56851b01ff3b9bbce2
Autor:
Marie Madeleine Nanga Ndjang, Julie Mathilde Klang, Bilkissou Njapndounke, Marius Edith Kouam Foko, Jean Roger Dongmo, Michael Hermann Kengne Kamdem, Jordan Lembe Tonga, Edwin Mpho Mmutlane, Derek Tantoh Ndinteh, Eugenie Kayitesi, François Ngoufack Zambou
Publikováno v:
Food Hydrocolloids for Health, Vol 5, Iss , Pp 100179- (2024)
Gluten intolerance, as well as the scarcity of wheat flour in some parts of the world, has prompted the development of gluten-free bread. Gluten-free bread, on the other hand, results in a low specific volume and to remedy this, the use of hydrocollo
Externí odkaz:
https://doaj.org/article/0f354c94d9aa4a1a8eea9bda31f996b0
Publikováno v:
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 100982- (2024)
Sourdough greatly enhanced competitiveness and qualities of bakery products, particularly their texture that is manipulated by leavening. The potential of non-cereal involvement to boost properties of sourdough starters is still unexplored. This stud
Externí odkaz:
https://doaj.org/article/8b6934c3188147f1b5f346d6a4f6ffe5
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 1522-1533 (2023)
ABSTRACTThe present study aimed to identify the optimum substitution ratio of chickpea flour (CF) into ordinary tea buns with intention to improve the nutritional value and the best sensory properties while retaining their shape. Flour blends were pr
Externí odkaz:
https://doaj.org/article/41fa19092ad24c449c4a93f425ae835d
Autor:
Ezuldeen K. Hammoud, Ahmed C. Saddam
Publikováno v:
The Iraqi Journal of Agricultural science, Vol 55, Iss 1 (2024)
This study was investigates the effect of adding different concentrations (1, 2, 3, 4, 5, 6, 7, 8) % of mallow (Malva neglecta L.) leaves powder (MLP) to wheat bread mix on nutritional and qualitative properties of the obtained bread. Results of the
Externí odkaz:
https://doaj.org/article/5fe0a314a9e642b380a924714a68c846
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100473- (2023)
The growing awareness amongst consumers regarding health and wellness has changed the dynamics of the food industry. Owing to the burgeoning of lifestyle diseases the demand for gluten-free (GF) products has skyrocketed. Traditionally, bread is made
Externí odkaz:
https://doaj.org/article/f4af04b319224cc8847a4cb83953e0e3
Publikováno v:
Nuclear Technology and Radiation Protection, Vol 38, Iss 2, Pp 71-79 (2023)
Possibilities of applying the generated radioactive waste-specific volume per unit of produced electricity are shown. This waste specific volume is used for retrospective assessment and forecasting of radio active waste volumes generated at Russia
Externí odkaz:
https://doaj.org/article/2a4225f225364f27b5e01064d52063a0
Publikováno v:
Liang you shipin ke-ji, Vol 31, Iss 1, Pp 77-83 (2023)
Potato pulp and wheat flour were used as raw materials to make steamed bread, and the optimum technological formula of potato pulp steamed bread was studied. Based on the results of single factor with specific volume and texture as indicators, respon
Externí odkaz:
https://doaj.org/article/0d6a9d8ac31a4a8d85fe520ce6e7962d
Publikováno v:
Jurnal Ilmiah Pendidikan Fisika Al-Biruni, Vol 11, Iss 2, Pp 197-206 (2022)
Computational physics is concerned with the application of numerical methods in solving physical problems. The van der Waals gas model is one of the most common non-linear models. This study simulated a mathematical model of a non-linear equation usi
Externí odkaz:
https://doaj.org/article/505ea064e446497f8ea17985dbd9c6df