Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 5 of 5 for “"whole wheat flour"”.
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Effects of Bran Treatment on Rheology and Sensory Quality of Whole Wheat Flat Bread
… to study the differences in the quality of 100% whole wheat flour (WWF) when the bran fraction was subjected to mild solvent treatment before reconstitution with the endosperm. The bran treatments included water washing and washing with ethanol solutions (50% and 100%). WWF prepared with …
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Protein quality and digestibility of whole wheat as affected by drum-drying and single screw extrusion processing
… on protein quality and digestibility of whole wheat. Coker 916 whole wheat flour was made into a simulated whole wheat spaghetti by extrusion cooking (single screw, 50 psi, 93°C) and a flaked product by drum-drying (152°C). Protein Efficiency Ratios (PER) of the original whole wheat …
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To assess the effectiveness of tailored food recipe in attenuating the progression of cancer cachexia to refractory cachexia in adult female patients undergoing palliative care in India
… IAtta while the placebo group received 100g of whole wheat flour for daily consumption. Anthropometric measurements, physical activity level (PAL), dietary intake, quality of life (QoL) and biochemical indices were assessed at baseline, three-month and after six-month period. Study variables …
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Soluble fiber and resistant starch components in some Indian and Canadian wheat varieties and in a wheat-soy product - Chapati
… (FOS) in Indian and Canadian wheat varieties and in chapaties made from these; and to assess the effects of soy flour on the levels of these components and its effects on the sensory and functional properties of the wheat-soy chapaties. Seven wheat varieties (Indian / Canadian) …
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Extrusion processing of selected fish feed blends containing distillers dried grains with solubles (DDGS)
… soybean meal, fish meal, fish oil, corn starch, whole wheat flour, corn gluten meal, whey, vitamins and minerals, respectively. DDGS levels were adjusted between 10 and 50% and the net protein content varied between 30 and 53% db. Various extruder settings were used, including screw speed …