The Effects of Adding Extruded Highland Barley Flour on the Thermomechanical Properties of Wheat Flour Dough and the Overall Quality of Fresh Wet Noodles

This study examined how adding extruded highland barley flour (EHBF) affects the thermomechanical properties of wheat flour dough and the overall quality of fresh wet noodles.EHBF increased the gel strength and pasting temperature of wheat flour compared to regular highland barley flour.Moreover, higher EHBF levels reduced dough development time an

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Internationalization of production at the shipbuilding industry

The internationalization of the production of the naval factories comes impelled by the possibilities that 3 Piece Entertainment Unit thenew construction techniques open up to the disintegration of the productive processes.Also, the advances of the technologies of the information and communication reduce the inconveniences of the localization of ac

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