EFFECTS OF MILLET BRAN DIETARY FIBER AND MILLET FLOUR ON DOUGH DEVELOPMENT, STEAMED BREAD QUALITY, AND DIGESTION IN VITRO

Effects of Millet Bran Dietary Fiber and Millet Flour on Dough Development, Steamed Bread Quality, and Digestion In Vitro

Twenty-five percent of steamed millet flour (MF) and different contents of dietary fiber (DF) were added to wheat flour (WF).The results showed that 25% of steamed MF and DF had significant effects (p < 0.05) on dough farinographical and tensile properties.With the increase of motovox scooter parts DF content, the hardness of the steamed bread i

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Transdisciplinary treatment of Class III malocclusion using conventional implant-supported anchorage: 10-year posttreatment follow-up

INTRODUCTION: Combined treatment offers advantages for partially edentulous patients.Conventional implants, used as orthodontic anchorage, enable previous orthodontic movement, which provides appropriate space gain for iphone 13 price ohio crown insertion.OBJECTIVE: This case report describes the treatment of a 61-year and 10-month-old patient with

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Early Dirty Buffer Flush with Second Chance for SSDs

As high-performance server-based applications become more prevalent, there is a growing demand for high-performance storage solutions.In response, SSDs that use NAND flash memory as storage media are quickly replacing hard disks in the high-performance storage market.One way to improve SSD performance is to use an internal large-capacity memory as

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