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36.210  Articles
1 of 3.621 pages  |  10  records  |  more records»
This paper aimed at providing popping characteristics of different red and white sorghum genotypes according to different moisture content at traditional methods of popping using high temperature for a short time (HTST). To increasing grain moisture level... see more

The physical properties of Achi seeds were determined as a function of moisture content in the range of 12.5% to 24% dry basis (average range of Achi seed between eating and harvesting) to provide information for the design of processing, handling, harves... see more

In this paper, fourteen standard models were used to estimate the moisture ratio of three varieties of bean in Iran (Talash, Sadri and Mahali Khomein).  The experiments were carried out using distilled water at three temperatures (5°C, 25°C and 45°C)... see more

The problems of the current state of possibilities of reconstruction and rational use of regional reclamation landscape technical systems have been considered. It has been noted that for studying the process of their formation and modern functioning GIS-m... 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

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

Increasingly severe weather extremes are predicted as one of the consequences of climate change. According to climatic models, weather extremities induce higher risks for both flood and drought in the Carpathian Basin. Throughout the 19th and 20th centuri... 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

Itesiwaju, the study area, is a prominent Local Government Council in Oyo State of Nigeria. A detailed geotechnical investigation was carried out on deposition of clayey-soil in the selected study area through physical observation, field survey and labora... see more

1 of 3.621 pages  |  10  records  |  more records»