DEVELOPMENT OF BAKERY PRODUCTS USING NON-TRADITIONAL RAW MATERIALS

Development of bakery products using non-traditional raw materials

The paper presents the results of studies to identify the possibility of using sorghum flour, psyllium and mustard powder in bread recipes.It was found that the studied samples had similar characteristics in terms of appearance (dark brown color, rough surface), crumb condition (developed porosity, without voids, compacted, large, thin-walled, medi

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ChsA, a Class Ⅱ Chitin Synthase, Contributes to Asexual Conidiation, Mycelial Morphology, Cell Wall Integrity, and the Production of Enzymes and Organic Acids in Aspergillus niger

Chitin synthases (CHSs) are vital enzymes for the synthesis of chitin and play important and differential roles in fungal development, cell wall integrity, environmental adaptation, virulence, and metabolism in fungi.However, except for ChsC, a class III CHS, little is known about the functions of CHSs in Aspergillus niger, an important fungus that

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A computational model of bilateral credit limits in payment systems and other financial market infrastructures

This paper provides the first steps towards a theoretical and structural modelling framework through which optimal decision making in financial market infrastructures such as payments clearing and settlement systems can be assessed from a market microstructure perspective.In particular, the paper focuses on the application of agent-based computatio

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