Journal articles on the topic 'Flour moisture control'
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Yemmireddy, V. K., S. Chintagari, and Y. C. Hung. "Physico-chemical Properties of Pancakes Made from an Instant Mix Containing Different Levels of Peanut (Arachis hypogaea) Flour." Peanut Science 40, no. 2 (2013): 142–48. http://dx.doi.org/10.3146/ps13-01.1.
Full textTaneya, MLJ, MMH Biswas, and M. Shams Ud-Din. "The studies on the preparation of instant noodles from wheat flour supplementing with sweet potato flour." Journal of the Bangladesh Agricultural University 12, no. 1 (2014): 135–42. http://dx.doi.org/10.3329/jbau.v12i1.21403.
Full textLuthra, Kaushik, Soraya Shafiekhani, Sammy S. Sadaka, and Griffiths G. Atungulu. "Determination of Moisture Sorption Isotherms of Rice and Husk Flour Composites." Applied Engineering in Agriculture 36, no. 6 (2020): 859–67. http://dx.doi.org/10.13031/aea.13822.
Full textMomin, Md A., Md F. Jubayer, Anjuman A. Begum, Asmaul H. Nupur, Thottiam V. Ranganathan, and Md A. R. Mazumder. "Substituting wheat flour with okara flour in biscuit production." Foods and Raw Materials 8, no. 2 (2020): 422–28. http://dx.doi.org/10.21603/2308-4057-2020-2-422-428.
Full textSujka, Katarzyna, Piotr Koczoń, Alicja Ceglińska, Magdalena Reder, and Hanna Ciemniewska-Żytkiewicz. "The Application of FT-IR Spectroscopy for Quality Control of Flours Obtained from Polish Producers." Journal of Analytical Methods in Chemistry 2017 (2017): 1–9. http://dx.doi.org/10.1155/2017/4315678.
Full textSouza, Maria Luiza Rodrigues de, Douglas Dário Siqueira da Silva, Iracema Lima Pereira, et al. "Inclusion levels of flour made from smoked Nile tilapia trimmings in extruded corn snacks." Research, Society and Development 10, no. 8 (2021): e33410817243. http://dx.doi.org/10.33448/rsd-v10i8.17243.
Full textNdife, J., K. S. Abasiekong, B. Nweke, A. Linus-Chibuezeh, and V. C. Ezeocha. "PRODUCTION AND COMPARATIVE QUALITY EVALUATION OF CHIN-CHIN SNACKS FROM MAIZE, SOYBEAN AND ORANGE FLESHED SWEET POTATO FLOUR BLENDS." FUDMA JOURNAL OF SCIENCES 4, no. 2 (2020): 300–307. http://dx.doi.org/10.33003/fjs-202-0401-220.
Full textS. A. O, Adeyeye, Bolaji O. T, Abegunde T. A, Adebayo-Oyetoro A. O, Tiamiyu H. K, and Idowu Adebayo. "Quality Characteristics and Consumer Acceptance of Bread from Wheat and Rice Composite Flour." Current Research in Nutrition and Food Science Journal 7, no. 2 (2019): 488–95. http://dx.doi.org/10.12944/crnfsj.7.2.18.
Full textOrhevba, Bosede Adelola, and Yahaya Ndanaimi. "Proximate and Sensory Properties of Wheat-Cocoyam (Colocasia Esculenta) Composite Bread." European Journal of Agriculture and Food Sciences 3, no. 3 (2021): 86–90. http://dx.doi.org/10.24018/ejfood.2021.3.3.297.
Full textHussain, Nisar, Javid Ullah, Ehsan Elahi, et al. "Development of Buckwheat Cookies Supplemented with Wheat Flour." Biological Sciences - PJSIR 60, no. 1 (2017): 27–35. http://dx.doi.org/10.52763/pjsir.biol.sci.60.1.2017.27.35.
Full textRodionova, N. S., E. S. Popov, D. I. Matveev, E. S. Pevtsova, A. V. Sokolova, and A. A. Diakov. "Vegetable biocorrectors influence on the moisture state in functional purpose flour products." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 1 (2019): 190–95. http://dx.doi.org/10.20914/2310-1202-2019-1-190-195.
Full textBRAGA-SOUTO, RENATA NOLASCO, THALITA CORDEIRO SANTOS, GABRIEL STHEFANO LOURENÇO PEREIRA, MARIUZE LOYANNY PEREIRA OLIVEIRA, CLAUDIA REGINA VIEIRA, and JULIANA PINTO DE LIMA. "PEQUI FLOUR APPLIED IN THE PREPARATION OF FOOD PASTA." Revista Caatinga 34, no. 2 (2021): 460–70. http://dx.doi.org/10.1590/1983-21252021v34n222rc.
Full textHamzacebi, Ozge, and Zeynep Tacer-Caba. "Date Seed, Oat Bran and Quinoa Flours as Elements of Overall Muffin Quality." Current Research in Nutrition and Food Science Journal 9, no. 1 (2021): 147–57. http://dx.doi.org/10.12944/crnfsj.9.1.15.
Full textKhomichak, Liubomyr, Inha Kuznietsova, Svetlana Vysotska, and Sergiy Tkachenko. "Research of drying kinetics of prepared wheat flour." FOOD RESOURCES 9, no. 16 (2021): 212–20. http://dx.doi.org/10.31073/foodresources2021-16-20.
Full textOlapade, Abiodun Adekunle, and Magdalene Omoneka Abu. "Evaluation of blends of wheat (Triticum aestivum) flour and African walnut (Tetracarpidium conophorum) flour in biscuit production." Croatian journal of food science and technology 11, no. 2 (2019): 245–50. http://dx.doi.org/10.17508/cjfst.2019.11.2.14.
Full textSukatno, Sukatno, Irdha Mirdhayati, and Dewi Febrina. "Penggunaan Tepung Sagu Dalam Pembuatan Rendang Telur Dan Pengaruhnya Terhadap Kualitas Kimia." JURNAL PETERNAKAN 14, no. 1 (2017): 18. http://dx.doi.org/10.24014/jupet.v14i1.3397.
Full textKhan, SA, MN Saqib, and MA Alim. "Evaluation of quality characteristics of composite cake prepared from mixed jackfruit seed flour and wheat flour." Journal of the Bangladesh Agricultural University 14, no. 2 (2017): 219–27. http://dx.doi.org/10.3329/jbau.v14i2.32697.
Full textDeedam, N. J., M. A. China, and H. I. Wachukwu. "Utilization of Soursop (Annona muricta) Flour for the Production of Chin-Chin." Agriculture and Food Sciences Research 7, no. 1 (2020): 97–104. http://dx.doi.org/10.20448/journal.512.2020.71.97.104.
Full textTekić, Dragana, Beba Mutavdžić, and Tihomir Novaković. "Use of statistical control charts for monitoring the quality of flour." Journal on Processing and Energy in Agriculture 24, no. 2 (2020): 50–52. http://dx.doi.org/10.5937/jpea24-25818.
Full textDauda, A. O., O. A. Abiodun, O. A. Akintayo, A. A. Babayeju, K. O. Salami, and I. A. Oyekanmi. "Influence of walnut on the nutritional and physicochemical properties of biscuits made from whole wheat." Agrosearch 20, no. 1 (2020): 45–58. http://dx.doi.org/10.4314/agrosh.v20i1.5s.
Full textIgbabul, Bibiana D., Benbella M. Iorliam, and Etietop N. Umana. "Physicochemical and Sensory Properties of Cookies Produced From Composite Flours of Wheat, Cocoyam and African Yam Beans." Journal of Food Research 4, no. 2 (2015): 150. http://dx.doi.org/10.5539/jfr.v4n2p150.
Full textKamal, MS, MN Islam, and MG Aziz. "Effect of sweet potato flour of two local varieties on quality of breads." Journal of the Bangladesh Agricultural University 11, no. 2 (2014): 301–6. http://dx.doi.org/10.3329/jbau.v11i2.19929.
Full textFatmi, Mindiya, and Erni Rustiani. "Development of Snack Bar (Snack Bar) In Rich In Calcium With Fortification Of Shell Flour Kijing (Anadonta Woodiana)." Journal of Science Innovare 1, no. 01 (2018): 27–30. http://dx.doi.org/10.33751/jsi.v1i01.681.
Full textJaekel, Leandra Zafalon, Camila Batista da Silva, Caroline Joy Steel, and Yoon Kil Chang. "Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour." Food Science and Technology 32, no. 4 (2012): 844–49. http://dx.doi.org/10.1590/s0101-20612012005000116.
Full textOMIDIRAN, A. T., O. A. ADERIBIGBE, O. P. SOBUKOLA, and O. O. AKINBULE. "QUALITY ATTRIBUTES OF PANCAKES FROM PEELED AND UNPEELED SWEETPOTATO FLOURS WITH CASSAVA STARCH." Journal of Natural Sciences Engineering and Technology 18, no. 1 (2020): 88–102. http://dx.doi.org/10.51406/jnset.v18i1.2034.
Full textGuo, W., G. Tiwari, J. Tang, and S. Wang. "Frequency, moisture and temperature-dependent dielectric properties of chickpea flour." Biosystems Engineering 101, no. 2 (2008): 217–24. http://dx.doi.org/10.1016/j.biosystemseng.2008.07.002.
Full textDokić, Ljubica, Ivana Nikolić, Dragana Šoronja–Simović, Zita Šereš, Veljko Krstonošić, and Aleksandar Fišteš. "Physical properties of dough for cookies with chestnut flour." Analecta Technica Szegedinensia 8, no. 1 (2014): 66–71. http://dx.doi.org/10.14232/analecta.2014.1.66-71.
Full textHussein, J. B., J. O. Y. Ilesanmi, H. M. Aliyu, and V. Akogwu. "Chemical and sensory qualities of moimoi and akara produced from blends of Cowpea (Vigna unguiculata) and Moringa oleifera seed flour." Nigerian Journal of Technological Research 15, no. 3 (2020): 15–23. http://dx.doi.org/10.4314/njtr.v15i3.3.
Full textRivera, Jared, Aiswariya Deliephan, Janak Dhakal, Charles Gregory Aldrich, and Kaliramesh Siliveru. "Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality." Foods 10, no. 7 (2021): 1479. http://dx.doi.org/10.3390/foods10071479.
Full textObinna-Echem, Patience Chisa, Lucretia I. Barber, and Confidence I. Enyi. "Proximate Composition and Sensory Properties of Complementary Food Formulated From Malted Pre-Gelatinized Maize, Soybean and Carrot Flours." Journal of Food Research 7, no. 2 (2018): 17. http://dx.doi.org/10.5539/jfr.v7n2p17.
Full textKusumaningrum, Intan, Distya Riski Hapsari, and Putri Nurul Fauziah. "Physicochemical and Sensory Properties of Instant Perkedel using Kluwih Seed Flour and Potato Flour." JURNAL AGROINDUSTRI HALAL 7, no. 1 (2021): 099–108. http://dx.doi.org/10.30997/jah.v7i1.4035.
Full textCerón-Guevara, Magdalena I., Esmeralda Rangel-Vargas, José M. Lorenzo, et al. "Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour." Foods 9, no. 6 (2020): 760. http://dx.doi.org/10.3390/foods9060760.
Full textViana, Eliseth De Souza, Andrea Dos Santos Souza, Ronielli Cardoso Reis, and Vânia Jesus dos Santos de Oliveira. "Aplicação de farinha de banana verde na substituição parcial da farinha de trigo em pão de forma." Semina: Ciências Agrárias 39, no. 6 (2018): 2399. http://dx.doi.org/10.5433/1679-0359.2018v39n6p2399.
Full textMakinde, Folasade Maria, and Ayobami Opeyemi Eyitayo. "The evaluation of nutritional composition and functional and pasting properties of wheat flour-coconut flour blends." Croatian journal of food science and technology 11, no. 1 (2019): 21–29. http://dx.doi.org/10.17508/cjfst.2019.11.1.03.
Full textAsmoro, Novian Wely, Sri Hartati, and Catur Budi Handayani. "Karakteristik Fisik dan Organoleptik Produk Mocatilla Chips dari Tepung Mocaf dan Jagung." Jurnal Ilmu Pangan dan Hasil Pertanian 1, no. 1 (2017): 64. http://dx.doi.org/10.26877/jiphp.v1i1.1354.
Full textPeter-Ikechukwu, A. I., G. C. Omeire, N. O. Kabuo, C. N. Eluchie, C. Amandikwa, and G. I. Odoemenam. "Production and Evaluation of Biscuits Made From Wheat Flour and Toasted Watermelon Seed Meal as Fat Substitute." Journal of Food Research 7, no. 5 (2018): 112. http://dx.doi.org/10.5539/jfr.v7n5p112.
Full textIfmalinda, Ifmalinda, Andasuryani Andasuryani, and Husein Lubis. "Kajian Karakteristik Fisikokimia dan Organoleptik Tepung Salak Sidimpuan (Salacca sumatrana)." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 8, no. 4 (2019): 256. http://dx.doi.org/10.23960/jtep-l.v8i4.256-264.
Full textJothi, J. S., S. Hashem, M. R. Rana, M. R. T. Rahman, and M. Shams-Ud-Din. "Effect of Gluten-free Composite Flour on Physico-chemical and Sensory Properties of Cracker Biscuits." Journal of Scientific Research 6, no. 3 (2014): 521–30. http://dx.doi.org/10.3329/jsr.v6i3.16531.
Full textAdakole, Maria Iji, Akama Friday Ogori, Julius Kwagh-Hal Ikya, et al. "Fermented Millet “Ibyer” Beverage Enhanced with Ginger Powder: An Assessment of Microbiological, Pasting, Proximate, and Sensorial Properties." Applied Sciences 11, no. 7 (2021): 3151. http://dx.doi.org/10.3390/app11073151.
Full textSholihah, Nitie Ma'rifatus, Agung Nugroho, Ph.D., and Lya Agustina. "Formulation of Baby Porridge Flour Using Nagara Tuber and Kalakai (Stenochlaena palustris) as Iron Fortifying Agent with Natural Flavor of Ambon Banana." Jurnal Riset Industri Hasil Hutan 10, no. 2 (2018): 75–82. http://dx.doi.org/10.24111/jrihh.v10i2.4080.
Full textSakač, Marijana, Pavle Jovanov, Jovana Petrović, et al. "Hydroxymethylfurfural content and colour parameters of cookies with defatted wheat germ." Czech Journal of Food Sciences 37, No. 4 (2019): 285–91. http://dx.doi.org/10.17221/324/2017-cjfs.
Full textKenawi, M. A., R. R. Abdelsalam, and S. A. El-Sherif. "The effect of mung bean powder, and/or low fat soy flour as meat extender on the chemical, physical, and sensory quality of buffalo meat product." Biotehnologija u stocarstvu 25, no. 5-6-1 (2009): 327–37. http://dx.doi.org/10.2298/bah0906327k.
Full textManuel, Jeremia, Melanie Cornelia, and William Wijaya. "UTILIZATION OF EUCHEUMA COTTONII AND EUCHEUMA SPINOSUM FLOUR IN NARROW-BARRED SPANISH MACKEREL MEATBALLS." KnE Life Sciences 2, no. 1 (2014): 12. http://dx.doi.org/10.18502/kls.v1i0.78.
Full textKelmaskosu, Dorina, Rachel Breemer, and Febby J. Polnaya. "Pengaruh Konsentrasi Tepung Beras Ketan Terhadap Mutu Dodol Pepaya." AGRITEKNO: Jurnal Teknologi Pertanian 4, no. 1 (2015): 19–24. http://dx.doi.org/10.30598/jagritekno.2015.4.1.19.
Full textCócaro, Elaine Souza, Laise Freitas Laurindo, Marcela Alcantara, Inayara Beatriz Araújo Martins, Augusto Aloísio Benevenuto Junior, and Rosires Deliza. "The addition of golden flaxseed flour (Linum usitatissimum L.) in chicken burger: Effects on technological, sensory, and nutritional aspects." Food Science and Technology International 26, no. 2 (2019): 105–12. http://dx.doi.org/10.1177/1082013219871410.
Full textCavalcante, Rodrigo Barbosa Monteiro, Marcelo Antônio Morgano, Kaesel Jackson Damasceno e. Silva, Maurisrael de Moura Rocha, Marcos Antônio da Mota Araújo, and Regilda Saraiva dos Reis Moreira-Araújo. "Cheese bread enriched with biofortified cowpea flour." Ciência e Agrotecnologia 40, no. 1 (2016): 97–103. http://dx.doi.org/10.1590/s1413-70542016000100009.
Full textKALDARBEKOVA, M., Y. UZAKOV, I. CHERNUKHA, A. KURMANBEKOVA, and B. JETPISBAYEVA. "STUDYING THE EFFECT OF MULTICOMPONENT PICKLE ON THE QUALITY OF COOKED AND SMOKED HORSE MEAT PRODUCT." Periódico Tchê Química 16, no. 33 (2019): 259–65. http://dx.doi.org/10.52571/ptq.v16.n33.2019.274_periodico33_pgs_259_265.pdf.
Full textEscobar, Amanda, Arthur Rocha-Gomes, Clarisse Giovana Maciel dos Reis, et al. "Unripe banana flour (Musa cavendishii) promotes decrease in weight gain and elimination of fecal cholesterol in Wistar rats." Nutrition & Food Science 50, no. 1 (2019): 157–67. http://dx.doi.org/10.1108/nfs-12-2018-0337.
Full textOgunka, N. P., C. F. Ezeama, and U. J. Ukpabi. "Physicochemical and microbial properties of orange-fleshed sweet potato flour produced with sun-drying and sulphiting agent." Food Research 5, no. 3 (2021): 315–20. http://dx.doi.org/10.26656/fr.2017.5(3).561.
Full textAdeyanju, J. A., G. O. Babarinde, B. F. Olanipekun, I. F. Bolarinwa, and S. O. Oladokun. "Quality assessment of flour and cookies from wheat, African yam bean and acha flours." Food Research 5, no. 1 (2021): 371–79. http://dx.doi.org/10.26656/fr.2017.5(1).370.
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