Physicochemical Properties of Sago- and Corn Flour-Based Rice Analogues Fortified with Black-Eyed Bean Flour and Skimmed Milk Powder by Noer Abyor Handayani, Siswo Sumardiono, Aprilina Purbasari, Alfan Fatir Fatikah, Imam Muda Alhakim

Subjects: Get full text

Appropriate amount of modified corn flour improves the structural and physicochemical properties of wheat dough by Mengdi Song, Zhiqiang Fan, Zhan Liang, Shihong Wang, Xing Zhang, Youqiang Pei, Haiyan Gao, Jie Zeng

Subjects: Get full text

Characteristics of Instant Steamed Sponge Cake Flour from Blending Purple Sweet Potato Flour (Ipomoea batatas var ayumurasaki), Mung Bean Flour ( (Vigna radiata) and Corn Flour ( Z... by Rina Yenrina, Kurnia Harlina Dewi, Yumarnis Yumarnis

Subjects: Get full text

Characteristics of Instant Steamed Sponge Cake Flour from Blending Purple Sweet Potato Flour (Ipomoea batatas var ayumurasaki), Mung Bean Flour ( (Vigna radiata) and Corn Flour ( Z... by Rina Yenrina, Kurnia Harlina Dewi, Yumarnis Yumarnis

Subjects: Get full text

Characterization of Flakes Made in Corn Flour (Zea Mays) and Pumpkin (Cucurbita Moshcata) with Addition of Soybean Flour (Glicine Max) by Lucia Saraswati, Fauzan Azima, Daimon Syukri

Subjects: “…Flakes, soybean flour, corn flour, pumpkin, characteristics, protein, amino acids.…”
Get full text

Characterization of Flakes Made in Corn Flour (Zea Mays) and Pumpkin (Cucurbita Moshcata) with Addition of Soybean Flour (Glicine Max) by Lucia Saraswati, Fauzan Azima, Daimon Syukri

Subjects: “…Flakes, soybean flour, corn flour, pumpkin, characteristics, protein, amino acids.…”
Get full text

Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach by Yildiz Önder, Bulut Birgül

Subjects: Get full text

Ephestia kuehniella Zeller (Lepidoptera: Pyralidae)’nın Yumurta Üretiminde Farklı Besinlerin Karşılaştırılması by Asude Türkoğlu, Ali Özpınar

Subjects: Get full text