Chemical Characteristics and Sensory Properties of Biscuits using Modified Potato Flour.
- Published in:
- Pertanika Journal of Social Sciences & Humanities, 2017, v. 25S, p. 147
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- Publication type:
- Article
Works matching DE "POTATO flour"
Results: 22
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2
A Simple Method to Prepare Raw Dehydrated Potato Flour by Low-Temperature Vacuum Drying.
- Published in:
- International Journal of Food Engineering, 2017, v. 13, n. 11, p. 1, doi. 10.1515/ijfe-2017-0127
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- Publication type:
- Article
3
Amaranth Leaves and Skimmed Milk Powders Improve the Nutritional, Functional, Physico-Chemical and Sensory Properties of Orange Fleshed Sweet Potato Flour.
- Published in:
- Foods, 2019, v. 8, n. 1, p. 13, doi. 10.3390/foods8010013
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- Article
4
Effect of pretreatments and drying temperatures on sweet potato flour.
- Published in:
- International Journal of Food Science & Technology, 2010, v. 45, n. 4, p. 726, doi. 10.1111/j.1365-2621.2010.02191.x
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- Publication type:
- Article
5
Characterisation of flour, starch and fibre obtained from sweet potato (kumara) tubers, and their utilisation in biscuit production.
- Published in:
- International Journal of Food Science & Technology, 2008, v. 43, n. 2, p. 373, doi. 10.1111/j.1365-2621.2007.01652.x
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- Publication type:
- Article
6
OPTIMIZATION OF POTATO FLOUR FOR DEVELOPMENT OF BISCUITS BY USING RESPONSE SURFACE METHODOLOGY.
- Published in:
- Potato Journal, 2016, v. 43, n. 2, p. 153
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- Publication type:
- Article
7
Physical characteristics of potato flour from 'Ibituaçú' cv. under different extrusion parameters.
- Published in:
- Ciência Rural, 2015, v. 45, n. 12, p. 2245, doi. 10.1590/0103-8478cr20141538
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- Publication type:
- Article
8
Digestibility of pelleted rations containing diverse potato flour and urea.
- Published in:
- Ciência Rural, 2015, v. 45, n. 11, p. 2063, doi. 10.1590/0103-8478cr20141234
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- Publication type:
- Article
9
Potentiality of Potato Flour as Humectants (Anti-staling Agent) in Bakery Product: Muffin.
- Published in:
- Potato Research, 2018, v. 61, n. 2, p. 115, doi. 10.1007/s11540-018-9362-7
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- Publication type:
- Article
10
Production of High Fructose Syrup from Cassava and Sweet Potato Flours and their Blends with Cereal Flours.
- Published in:
- Food Science & Technology International, 2010, v. 16, n. 3, p. 251, doi. 10.1177/1082013210366770
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- Publication type:
- Article
11
Effects of temperature and shear on the structural, thermal and pasting properties of different potato flour.
- Published in:
- BMC Chemistry, 2020, v. 14, n. 1, p. 1, doi. 10.1186/s13065-020-00670-w
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- Publication type:
- Article
12
Textural Characteristics and Sensory Evaluation of Cooked Dry Chinese Noodles Based on Wheat-Sweet Potato Composite Flour.
- Published in:
- International Journal of Food Properties, 2010, v. 13, n. 2, p. 294, doi. 10.1080/10942910802338194
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- Publication type:
- Article
13
Rheological, physical and sensory attributes of Chao Kuay jelly added with gelling agents.
- Published in:
- International Food Research Journal, 2016, v. 23, n. 4, p. 1474
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- Publication type:
- Article
14
Effect of pre-treatment and storage on moisture content and total plate count of potato powder prepared from different potato varieties.
- Published in:
- International Journal of Farm Sciences, 2023, v. 13, n. 3, p. 51, doi. 10.5958/2250-0499.2023.00057.5
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- Publication type:
- Article
15
Studying the Role of Potato Powder on the Physicochemical Properties and Dough Characteristics of Wheat Flour.
- Published in:
- Gels (2310-2861), 2023, v. 9, n. 2, p. 73, doi. 10.3390/gels9020073
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- Publication type:
- Article
16
SUITABILITY OF DIFFERENT POTATO CULTIVARS FOR PROCESSING.
- Published in:
- Agricultural Research Journal, 2016, v. 53, n. 2, p. 260, doi. 10.5958/2395-146X.2016.00048.X
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- Publication type:
- Article
17
Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method.
- Published in:
- Food Science & Nutrition, 2016, v. 4, n. 4, p. 623, doi. 10.1002/fsn3.325
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- Publication type:
- Article
18
Preparation and application of potato flour with low gelatinization degree using flash drying.
- Published in:
- Drying Technology, 2018, v. 36, n. 3, p. 374, doi. 10.1080/07373937.2017.1370716
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- Publication type:
- Article
19
Acceptability of potato-based vegetable chips for children.
- Published in:
- International Journal of Home Economics, 2016, v. 9, n. 2, p. 159
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- Publication type:
- Article
20
Physicochemical and Functional Properties of Chemically Pretreated Ndou Sweet Potato Flour.
- Published in:
- International Journal of Food Science, 2019, p. 1, doi. 10.1155/2019/4158213
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- Publication type:
- Article
21
Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends.
- Published in:
- International Journal of Food Science, 2014, p. 1, doi. 10.1155/2014/671701
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- Publication type:
- Article
22
Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread.
- Published in:
- American Journal of Potato Research, 2019, v. 96, n. 1, p. 69, doi. 10.1007/s12230-018-9690-9
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- Publication type:
- Article