يعرض 1 - 10 نتائج من 47 نتيجة بحث عن '"Cassava flour"', وقت الاستعلام: 1.10s تنقيح النتائج
  1. 1
    دورية أكاديمية
    Optimisation of the production of corn amylase flour from corn Atp and Kassaï varieties for the fluidification and energy density increase of cassava gruel

    المؤلفون: Julie Mathilde Klang, Sylvanie-Linda Wouatidem-Nanfack, Stephano Tambo Tene, Gires Teboukeu Boungo, Hilaire Macaire Womeni

    المصدر: Heliyon, Vol 6, Iss 10, Pp e05344- (2020)

    مصطلحات موضوعية: Food science, Food analysis, Cassava flour, Optimization, Gruels, Flow velocity, Science (General), Q1-390, Social sciences (General), H1-99

    وصف الملف: electronic resource

    Relation: http://www.sciencedirect.com/science/article/pii/S2405844020321873; https://doaj.org/toc/2405-8440

    URL الوصول: https://doaj.org/article/93b43c56aff04f91ac9e1ff7770a1455

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  2. 2
    Application of Central Composite Design and Superimposition Approach for Optimization of Drying Parameters of Pretreated Cassava Flour

    المؤلفون: Ellyas Alga Nainggolan, Jan Banout, Klara Urbanova

    المصدر: Foods; Volume 12; Issue 11; Pages: 2101

    مصطلحات موضوعية: blanching, cassava flour, central composite design, soaking, superimposition, Health (social science), Plant Science, Health Professions (miscellaneous), Microbiology, Food Science

    وصف الملف: application/pdf

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a86998fbaf04da1a71dcdc957ced576a

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  3. 3
    A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation

    المؤلفون: Iddrisu Ibrahim, Joseph Atia Ayariga, Junhuan Xu, Robertson K. Boakai, Olufemi S. Ajayi, James Owusu-Kwarteng

    المصدر: Foods; Volume 12; Issue 6; Pages: 1207

    مصطلحات موضوعية: Health (social science), lactic acid bacteria, freeze-drying, yogurt starter culture, fermentation, skimmed milk, cassava flour, cryoprotectants, food, refrigeration, lyophilization, microbiology, Plant Science, Health Professions (miscellaneous), Microbiology, Food Science

    وصف الملف: application/pdf

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b5abe4ceda1d78ec639a7ac2f17eb03

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  4. 4
    Flour on Gluten-Free Muffins from Different Edible Cassava Varieties in Thailand

    المؤلفون: Rungthip Sangpueak, Chanon Saengchan, Kansinee Laemchiab, Dusadee Kiddeejing, Supatcharee Siriwong, Kanjana Thumanu, Nguyen Huy Hoang, Piyaporn Phansak, Kumrai Buensanteai

    المصدر: Foods; Volume 11; Issue 24; Pages: 4053

    مصطلحات موضوعية: physico-chemical, cassava flour, starch, functional properties, cassava, Health (social science), Plant Science, Health Professions (miscellaneous), Microbiology, Food Science

    وصف الملف: application/pdf

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b1fc68d0108f0a8ee0aa637fe6c2809

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  5. 5
    Changes in Starch In Vitro Digestibility and Properties of Cassava Flour Due to Pulsed Electric Field Processing

    المؤلفون: Ladie Anne Conde, Biniam Kebede, Sze Ying Leong, Indrawati Oey

    المصدر: Foods; Volume 11; Issue 22; Pages: 3714

    مصطلحات موضوعية: Health (social science), Plant Science, Health Professions (miscellaneous), Microbiology, Food Science, pulsed electric fields, electric field strength, specific energy input, cassava flour, starch digestibility

    وصف الملف: application/pdf

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c868ef5045becdde8849bc9089cd2987

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  6. 6
    دورية أكاديمية
    FUNCTIONAL AND PASTING PROPERTIES OF PRODUCTS OF WHITE AND YELLOW CASSAVA.

    المؤلفون: Onyeneke, Esther-Ben

    المصدر: Journal of Agriculture & Food Science; Apr2019, Vol. 17 Issue 1, p1-17, 17p

    مصطلحات موضوعية: CASSAVA, CASSAVA flour, FOOD science, DIETETICS

    الشركة/الكيان: NATIONAL Root Crops Research Institute (Company)

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  7. 7
    دورية أكاديمية
    Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root.

    المؤلفون: Awoyale, Wasiu, Abass, Adebayo B., Maziya-Dixon, Busie

    المصدر: Functional Foods in Health & Disease; Sep2018, Vol. 8 Issue 9, p438-446, 9p

    مصطلحات موضوعية: VITAMIN A, CAROTENOIDS, BAKED products, CASSAVA flour, FOOD science

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  8. 8
    Discrimination of cassava, taro, and wheat flour using near-infrared spectroscopy and chemometrics

    المؤلفون: Rifki Husnul Khuluk, Sifa Awalul Fikriah, Mohamad Rafi, Utami Dyah Syafitri

    المصدر: Jurnal Kimia Sains dan Aplikasi, Vol 23, Iss 10, Pp 360-364 (2020)

    مصطلحات موضوعية: Near-infrared spectroscopy, Wheat flour, chemometrics, taro flour, wheat flour, Chemometrics, Chemistry, nir spectra, Principal component analysis, Nir spectra, Food science, QD1-999, Mathematics, discrimination, cassava flour

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::305d4f178c7b1936a6ef334ebf97abad
    https://ejournal.undip.ac.id/index.php/ksa/article/view/29857

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  9. 9
    Cassava flour production by small scale processors, its quality and economic feasibility

    المؤلفون: Dian Adi Anggraeni ELISABETH, Joko Susilo UTOMO, Gangadharan BYJU, Erliana GINTING

    المصدر: Food Science and Technology v.42 2022
    Food Science and Technology (Campinas)
    Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
    instacron:SBCTA

    مصطلحات موضوعية: home-scale production, economic feasibility, quality, cassava flour, Food Science, Biotechnology

    وصف الملف: text/html

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e995f3bb68a7f0a709cdfea7e894f12
    https://doi.org/10.1590/fst.41522

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  10. 10
    Evaluation of nutritional properties of cassava-legumes snacks for domestic consumption—Consumer acceptance and willingness to pay in Zambia

    المؤلفون: Bukola Olaniyan, Emmanuel Oladeji Alamu, Busie Maziya-Dixon, David Chikoye, Ntawuruhunga Pheneas

    المصدر: AIMS Agriculture and Food, Vol 5, Iss 3, Pp 500-520 (2020)

    مصطلحات موضوعية: Taste, Laboratory methods, consumer preference, biology, Starch, Wheat flour, willingness-to-pay, Domestic consumption, biology.organism_classification, lcsh:S1-972, Agricultural and Biological Sciences (miscellaneous), proximate composition, Toxicology, chemistry.chemical_compound, Linear relationship, Willingness to pay, chemistry, lcsh:Agriculture (General), snacks, Aroma, cassava flour, Food Science, Mathematics

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47c7892b83aecf930d4791844180630f
    https://doi.org/10.3934/agrfood.2020.3.500

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