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3.057  Articles
1 of 307 pages  |  10  records  |  more records»
Kithul (Caryota urens) flour has better gel-forming ability among other flour in the food industry. This study aimed to utilization of Kithul flour as substitute to existing plant origin gelling agent for food applications of vegetarians .Fruit based dess... see more

Unfavorable ecological and food security situation in the world causes frequent spread of diseases of the gastrointestinal tract. In particular, the number of cases of irritable bowel syndrome is increasing, especially among the young working population. ... see more

The object of research is the technology of enriching shortbread cookies with pumpkin flour. The problem of enriching shortbread cookies with pumpkin flour was solved.In the studies, different replacement of wheat flour with pumpkin flour was studied acco... see more

The object of research is the production technology of pasta with pumpkin flour. The problem of enriching pasta with pumpkin flour was solved.In the studies, different replacement of semi-grain with pumpkin flour was studied according to the following sch... see more

The purpose of this study was to obtain the best formulation for the use of carrot flour in the making of mackerel fish nuggets based on the quality standard of SNI 7758-2013. The research method used a completely randomized design with four treatments an... see more

Crackers are a type of snack that people of all ages like. They come in many different shapes and flavors and are sold in a lot of places. This research aimed to determine the best formulation of crackers using modified cassava flour (MOCAF) and cowpea fl... see more

Bangkit cookie is a traditional Indonesian cookie that is particularly popular among the Malay people on Sumatra Island, particularly in Riau Province. Bangkit cookies are composed entirely of sago flour, which contains a high carbohydrate but low protein... see more

Cookies are a processed food product that has a small shape, crunchy texture and has a long shelf life. The limited mineral content in cookies makes cookies must be added to an ingredient that can increase minerals, namely clam shells. The high content of... see more

The aim of this study was to acknowledge the change in the nutrient content of fermented feather flour use a mixture of yeast tape and yeast bread. Feather flour used is a waste broiler feather flour obtained from the Oesao Presidential Market, Kupang Reg... see more

1 of 307 pages  |  10  records  |  more records»