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The emulsification process of sunflower oil in water using high speed homogenizing was studied in presence of 30% oil, 3% emulsifier (Tween 40) supplemented with 0.4-0.8% vitamin E (α-tocopherole). Th...
An ideal food for prevention and control of under nutrition should be of high nutritive value, acceptable, readily available at economical price, familiar to the community and have good tolerance both...
The concentrations of zinc, iron, chromium, calcium, magnesium, nickel, lead, copper, cobalt and cadmium were determined in six major classes of biscuits in Nigerian market after acid digestion by fla...
Both full fat and defatted cereal brans were blended with wheat flour at different levels to prepare nutritive biscuits. Product making, sensory and texture quality were assessed to find out the most ...
Characteristics of sugar snap and chocolate chip cookies, and hazelnut biscuits made from refrigerated and frozen dough were studied. Doughs were stored at 4 °C for 6 weeks and at –18 °C for 6 months,...
This study was carried out to evaluate the bending moment resistance and stiffness of case-type furniture corner joints constructed with wood biscuits, and to determine the effects on these joints of ...
Biscuits prepared from flour blends containing varying proportions of sorghum flour (0, 10, 20, 30, 40, 50 and 60%) and fortified with 5% defatted soy flour, were evaluated for different quality param...

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