Zobrazeno 1 - 6
of 6
pro vyhledávání: '"watermelon rind flour"'
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 15, Iss 3, Pp 172-182 (2020)
Reduced fat mayonnaise is a mayonnaise that reduces some oil to reduced fat content, but reduced fat mayonnaise has a disavantages. A decrease in the oil phase which can affect the stability of the mayonnaise emulsion. One alternative is the addition
Externí odkaz:
https://doaj.org/article/4136b6d8566f4c7787b52571059a63e4
Publikováno v:
Cogent Food & Agriculture, Vol 5, Iss 1 (2019)
This study is aimed at supplementing Watermelon rind flour (WF) into cakes production with Plantain Flour (PF). Six cake samples were produced from the composite mixture of PF and WF in varying proportions of 100:0, 90:10, 80:20,70:30, 60:40 and 50:5
Externí odkaz:
https://doaj.org/article/c3e6bf6fc8f74333868d555d9a688a61
Publikováno v:
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 15, Iss 3, Pp 172-182 (2020)
Reduced fat mayonnaise is a mayonnaise that reduces some oil to reduced fat content, but reduced fat mayonnaise has a disavantages. A decrease in the oil phase which can affect the stability of the mayonnaise emulsion. One alternative is the addition
Publikováno v:
Cogent Food & Agriculture, Vol 5, Iss 1 (2019)
This study is aimed at supplementing Watermelon rind flour (WF) into cakes production with Plantain Flour (PF). Six cake samples were produced from the composite mixture of PF and WF in varying proportions of 100:0, 90:10, 80:20,70:30, 60:40 and 50:5
Akademický článek
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Publikováno v:
Journal of Fundamental and Applied Sciences; Vol 9, No 2S (2017): Special Issue; 898-923
This study aimed to investigate ate the effect of drying conditions (freeze dryingng and hot-air oven drying at 40 and 60°C) onon the physicochemical and functional proper perties of red and yellow-fleshed watermelon rind rind flour. In comparison a