Consulta: subjectFacets:"Confectionery"
Registros recuperados: 6
Data/hora: 03/06/2024 07:59:59

Groundnut Elite Germplasm ICGV 86564
Provedor de dados: 30
Palavras-chave: Unsaturated fatty acids; Breeds (animals); Fatty acids; Germplasm; Groundnuts; Millets; Confectionery; Humus; Oils; Performance.
Ano: 1993
URL: http://agropedia.iitk.ac.in/openaccess/?q=node/3836

Standardization of nitrogen fertilizer rate for sugar yield optimization in sweet sorghum
Provedor de dados: 30
Autores: Reddy, P.S.,( P. Sanjana Reddy ).
Palavras-chave: Genotypes; Topdressing; Nitrogen fertilizers; Sorghum; Carbohydrates; Confectionery; Alcohols; Yields; Replication; Nitrogen.
Ano: 2008
URL: http://agropedia.iitk.ac.in/openaccess/?q=node/3145

Sweet sorghum - a potential alternate raw material for bio-ethanol and bio-energy
Provedor de dados: 30
Autores: Reddy, B.V.S.,( Belum V. S. Reddy ).
Palavras-chave: Alcohols; Sorghum; Confectionery; Hybrids; Molasses; Sugarcane; Carbohydrates; Reducing sugars; Heterosis; Production technology.
Ano: 2005
URL: http://agropedia.iitk.ac.in/openaccess/?q=node/3267

Forging Research and Development Partnerships with Private Sector at ICRISAT-Sorghum as a Case Study
Provedor de dados: 30
Autores: Reddy, B.V.S.,( Belum V. S. Reddy ).
Palavras-chave: Hybrids; Sorghum; Seed production; Alcohols; Private sector; Synergism; Confectionery; Breeds (animals); Sampling; Millets.
Ano: 2005
URL: http://agropedia.iitk.ac.in/openaccess/?q=node/3247

Groundnut Elite Germplasm I C G V - S M 83708
Provedor de dados: 30
Palavras-chave: Phenotypes; Viruses; Breeds (animals); Germplasm; Humus; Groundnuts; Hides and skins; Research methods; Yields; Confectionery.
Ano: 1994
URL: http://agropedia.iitk.ac.in/openaccess/?q=node/3856

Roasting soybeans in a microwave for manufacturing chocolate dragées
Provedor de dados: 65
Autores: Tassi,Adriana Luiza Wain; Bento,Juliana Aparecida Correia; Ferreira,Karen Carvalho; Caliari,Márcio; Silva,Vera Sônia Nunes da; Pacheco,Maria Teresa Bertoldo; Ida,Elza Iouko; Soares Júnior,Manoel Soares.
ABSTRACT:  This study aimed to evaluate the effect of different microwave-roasting timeson different sizes of soybean grains with black tegument to achieve the best crunchiness, flavor, and hardness. Black soybean dragées- containing a soybean core coated with layers of chocolate (dragée) - were manufactured, and their nutritional value, microbiological risk, acceptability, and consumer-purchase intentions were verified. Flavor and crunchiness of the roasted black soybeans wereonly affected by the roasting time in the microwave, whereas the hardness was only affected by grain size. The best core of the dragéewas obtainedusing grains ofsieve size 15 (large grains) roastedin the microwave for 11 min; this core presented higher frequencies for extremely...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Glycine max L.; Black soybean; Confectionery; Anthocyanins; And starch resistant.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019001000751