The physicochemical properties of fractionated maize flour and the textural characteristics of
a maize‐based nonfermented food gel (maize tuwo) prepared from the respective …

Penelitian bertujuan untuk: 1) Mengetahui substitusi mocaf pada mie instan yang
dikehendaki, 2) Mengetahui keseimbangan massa terbaik yang terjadi selama proses …

Bu çalışmada bisküvi, erişte ve pide üretiminde pirinç unu, mısır unu, patates unu, nohut
unu, mısır ve patates nişastası farklı oranlarda kullanılmış; ürünlerin kimyasal, fiziksel …

Abstract Talas (Colocasia esculenta (L.) Schott) merupakan salah satu umbi-umbian yang
banyak ditanam di Indonesia dan menjadi komoditas yang akhir-akhir ini banyak …

In this study, the detection of damaged starch ratio on synthesized graphene-based
electrocatalysts were evaluated based on the iodine oxidation mechanism. Electrocatalysts …

La molienda es una operación unitaria tradicional para la reducción de tamaño de partícula.
El advenimiento de los molinos de alto impacto brinda además la posibilidad de realizar …

Falling number method and amylograph test are methods widely used to determine the
alpha-amylase activity of wheat flour. By comparison, mixolab might be used to measure …

This study aimed at determining the influence of gamma radiation on technological
characteristics of wheat (Triticum sativum) flour and physical properties of pan breads made …

Abstract The characteristics of Durio Zibethinus seed starch (DSS) that is used for landfill
leachate treatment was investigated in this study. The DSS was extracted using dry milling …

Commercial Argentinean wheat flours are commonly composed of at least two wheat
cultivars to obtain products of constant quality. Flours from two different wheats (Buck Pronto …