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29.021  Articles
1 of 2.903 pages  |  10  records  |  more records»
The impact of the coronavirus entering Indonesia is felt by various parties, including farmer households. In addition to the obligation of farmers to supply food for the entire community, they are also pressured to pay attention to the nutritional intake ... see more

The economic crisis in early 2022 in Sri Lanka has had a massive negative impact on the social and economic life of female-headed households in the country. In particular, food poverty affects many families. This study was conducted to investigate the foo... see more

The decline in food crop production indicates a region's declining level of food security. One of the factors is caused by a decrease in the quantity and physical quality of the agricultural environment. In the last five years, Situbondo Regency has exper... see more

Cannibalism is a frequent behavior in Spodoptera frugiperda (J. E. Smith, 1797) larvae either in the field or in a laboratory. The purpose of this work was to investigate the factors temperature and food quantity on the cannibal behavior in instars of thi... see more

The moisture-retaining power (WRP) of dough is one of main functional technological parameters, because it influences the output, structural-mechanical properties and quality characteristics of bread and bakery products. For increasing WRP of rye-wheat do... see more

Under modern conditions, creation of new high effective technologies of bread is connected with a necessity of solving a problem of the products quality at the discrete work of enterprises: at processing raw materials (flour) with decreased properties in ... see more

The key to sustaining a good immune system is to consume nutrient-dense food at the right quantity to prevent nutritional deficiencies. Nourishing our body play a vital role to prevent, fight, and recover from infections

The moisture-retaining power (WRP) of dough is one of main functional technological parameters, because it influences the output, structural-mechanical properties and quality characteristics of bread and bakery products. For increasing WRP of rye-wheat do... see more

Under modern conditions, creation of new high effective technologies of bread is connected with a necessity of solving a problem of the products quality at the discrete work of enterprises: at processing raw materials (flour) with decreased properties in ... see more

1 of 2.903 pages  |  10  records  |  more records»