المؤلفون: O'Leary, Jessica

المصدر: Past & Present; Feb2024, Vol. 262 Issue 1, p45-83, 39p

مصطلحات موضوعية: INDIGENOUS women, HORTICULTURE, BRAZILIAN history, WOMEN in agriculture, CASSAVA growing, CASSAVA flour, JESUIT missions

المؤلفون: Uchechukwu Daniel Kalu

المصدر: International Journal of Home Economics, Hospitality and Allied Research, Vol 2, Iss 2, Pp 238-247 (2023)

مصطلحات موضوعية: biscuit, cassava flour, composite flour, proximate evaluation, soybean flour, Home economics, TX1-1110

وصف الملف: electronic resource

Relation: https://www.ijhhr.org/vol-2-iss-2/10-57012-ijhhr-v2n2-019/; https://doaj.org/toc/3027-1819

URL الوصول: https://doaj.org/article/dd9e950142ab473888e24a23ca174370

المؤلفون: Qinfei WANG, Houmei YU, Ruona WU, Liming LIN, Wanbi TAN, Zhenwen ZHANG, Xianyue YANG

المصدر: Shipin gongye ke-ji, Vol 44, Iss 23, Pp 229-237 (2023)

مصطلحات موضوعية: edible cassava flour, fatty acid determination, storage, gas chromatography (gc), gas chromatography-mass spectrometry (gc-ms), Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/685ae7af849d4594afc427dbb4fff7a6

المؤلفون: Francis C. Anosike, Okwuowulu R. Chinwendu, Nwigboji A. Nnaemeka, Mofunanya G. Nneka, Paul Inyang, Chinaka Ikechukwu, Onye‐Chinedu C. Blessing, Gertrude N. Onyeji, Emeka C. Prince‐Osuji

المصدر: Food Bioengineering, Vol 2, Iss 3, Pp 264-272 (2023)

مصطلحات موضوعية: cassava flour, functional properties, mung bean flour, sensory evaluation, wheat flour, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2770-2081

URL الوصول: https://doaj.org/article/a92f023800a942c69e1fd101ffe869ce

المؤلفون: Samson A. Oyeyinka, Oluwatosin E. Taiwo, Hamza Abdul, Ginalyn A. Rustria, Ajibola B. Oyedeji, Oluwafemi A. Adebo, Abe S. Gerrano, Stephen O. Amoo, Patrick B. Njobeh

المصدر: Food Chemistry Advances, Vol 3, Iss , Pp 100372- (2023)

مصطلحات موضوعية: Cassava flour, Functional properties, Pounded yam, Texture, Yam flour, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772753X23001946; https://doaj.org/toc/2772-753X

URL الوصول: https://doaj.org/article/ad20278bdc284c3fa1eb4c362b3acd1b

المؤلفون: Vilanculos, Serafina, 1961, Svanberg, Ulf, 1945, Andlid, Thomas, 1963

المصدر: African Journal of Food Science. 16(12):310-318

مصطلحات موضوعية: wheat flour, cassava flour, phytase, bread making., sorghum flour, Phytate, Pichia kudriavzevii TY13, yeast extract

وصف الملف: electronic

URL الوصول: https://research.chalmers.se/publication/533726
https://research.chalmers.se/publication/533726/file/533726_Fulltext.pdf

المؤلفون: Hasanah, Miftahul^Aff7, Kusmartono, Kusmartono^Aff8, Mashudi, Mashudi^Aff8, Ndaru, Poespitasari Hazanah^Aff8

المساهمون: Ma, Wanshu, Series Editor^Aff1, Widodo, Eko, editor^Aff2, Ton, Vu Dinh, editor^Aff3, Tian, Rugang, editor^Aff4, Man, Norsida, editor^Aff5, Mashudi, Mashudi, editor^Aff6

المصدر: Proceedings of the 3rd International Conference on Environmentally Sustainable Animal Industry 2022 (ICESAI 2022). 28:71-76

المؤلفون: TAN Wanbi, WANG Qinfei, ZHANG Jinquan, YU Houmei, ZHANG Zhenwen, HE Yi

المصدر: Shipin Kexue, Vol 44, Iss 10, Pp 56-63 (2023)

مصطلحات موضوعية: cassava flour, fermentation, physicochemical properties, organic acid, processing characteristics, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-10-008.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/5862f5d222464e35aebc1f990d04da22

المؤلفون: Adetiya Rachman, Margaret A. Brennan, James Morton, Damir Torrico, Charles S. Brennan

المصدر: Food Science and Human Wellness, Vol 12, Iss 2, Pp 520-527 (2023)

مصطلحات موضوعية: banana flour, cassava flour, gluten-free pasta, digestibility properties, amino acid, sensory evaluation, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2213453022001665; https://doaj.org/toc/2213-4530

URL الوصول: https://doaj.org/article/d0e7b7b4556145ca9576e70e01c0e8a9

المؤلفون: Santi Dwi Astuti, Indah Nuraeni, Bela Iji Pamungkas, Nur Wijayanti, Warsono El Kiyat

المصدر: Agrointek, Vol 17, Iss 1, Pp 135-144 (2023)

مصطلحات موضوعية: fruit lunkhead, snake fruit, modified cassava flour, formula optimization, sensory analysis, chemical analysis, Agriculture

وصف الملف: electronic resource

Relation: https://journal.trunojoyo.ac.id/agrointek/article/view/11766; https://doaj.org/toc/1907-8056; https://doaj.org/toc/2527-5410

URL الوصول: https://doaj.org/article/2dbe19b39bc6433897459096fafdb8e7