Gojiya thumar (29 resultados)

Condición: New.

Condición: New. In English.

Condición: New.

Condición: New.

Condición: New.

Condición: New.

Condición: New.

Condición: New.

Condición: New.

Condición: New.

PAP. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Condición: New. Print on Demand.

Condición: New. PRINT ON DEMAND.

PAP. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Extrusion is widely used in the food industry due to its versatility, high productivity, low cost and energy efficiency. High quality products can be manufactured by extrusion. It is classified as a high temperature short time process to produce fiber rich products. It offers several advantages over other cooking processes, such as faster processing time and significant reduction in energy consumed, which results in lower product price. Pigeon pea broken flour contains higher amount of protein and its yellow and white colour of this flour makes it a very suitable ingredient in the production of many values added products. It appears to be a very attractive strategy to improve the nutritional status of the snack foods. The effects of feed moisture content, level pigeon pea broken flour, die head temperature and screw speed on different machine and physicochemical characteristic of extruded product were studied. The Response Surface Methodology (RSM) was used in designing the experiment. The optimum treatment conditions were found as, 14.32(% w.b.) of FMC, 37.55% of PBF, 135 °C of DHT and 250 rpm of screw speed.…

PAP. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - L'extrusion est largement utilisée dans l'industrie alimentaire en raison de sa polyvalence, de sa productivité élevée, de son faible coût et de son efficacité énergétique. L'extrusion permet de fabriquer des produits de haute qualité. Il s'agit d'un procédé à haute température et de courte durée permettant de fabriquer des produits riches en fibres. Elle offre plusieurs avantages par rapport à d'autres procédés de cuisson, tels qu'un temps de traitement plus rapide et une réduction significative de l'énergie consommée, ce qui se traduit par une baisse du prix du produit. La farine de brisures de pois d'Angole contient une plus grande quantité de protéines et sa couleur jaune et blanche en fait un ingrédient très approprié pour la production de nombreux produits à valeur ajoutée. Elle semble être une stratégie très attrayante pour améliorer le statut nutritionnel des aliments à grignoter. Les effets de la teneur en humidité de l'aliment, du niveau de farine de pois d'Angole, de la température de la tête de filière et de la vitesse de la vis sur différentes machines et caractéristiques physicochimiques du produit extrudé ont été étudiés. La méthodologie de la surface de réponse (RSM) a été utilisée pour concevoir l'expérience. Les conditions optimales de traitement ont été trouvées comme suit : 14,32 (% p.b.) de FMC, 37,55% de PBF, 135 °C de DHT et 250 tr/min de vitesse de vis.…

PAP. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Condición: New. Print on Demand.

Condición: New. PRINT ON DEMAND.

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - L'estrusione è ampiamente utilizzata nell'industria alimentare grazie alla sua versatilità, all'elevata produttività, al basso costo e all'efficienza energetica. L'estrusione consente di ottenere prodotti di alta qualità. È classificata come un processo ad alta temperatura e in tempi brevi per produrre prodotti ricchi di fibre. Offre diversi vantaggi rispetto ad altri processi di cottura, come tempi di lavorazione più rapidi e una significativa riduzione dell'energia consumata, che si traduce in un prezzo inferiore del prodotto. La farina di pisello piccione contiene una maggiore quantità di proteine e il suo colore giallo e bianco la rende un ingrediente molto adatto alla produzione di molti prodotti a valore aggiunto. Sembra essere una strategia molto interessante per migliorare lo stato nutrizionale degli snack. Sono stati studiati gli effetti del contenuto di umidità del mangime, del livello di farina di piselli spezzati, della temperatura della testa della filiera e della velocità della vite su diverse caratteristiche meccaniche e fisico-chimiche del prodotto estruso. Per la progettazione dell'esperimento è stata utilizzata la metodologia della superficie di risposta (RSM). Le condizioni ottimali di trattamento sono risultate 14,32 (% p.b.) di FMC, 37,55% di PBF, 135 °C di DHT e 250 rpm di velocità della vite.…

Condición: New. Print on Demand.

Condición: New. Print on Demand.

Condición: New. PRINT ON DEMAND.

Condición: New. PRINT ON DEMAND.