GLOBAL DYNAMIC ANALYSIS OF A TYPICAL BISTABLE PIEZOELECTRIC CANTILEVER ENERGY HARVESTING SYSTEM


Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (Opuntia ficus-indica) and Acacia (Acacia seyal) Gums

Acacia (AG) and cactus gums (CG) were mixed into wheat dea eyewear flour at the 3% and 6% levels.The flour blends were tested for their pasting, dough development, and extensibility behaviors.The blends were used to make cookies, which were then evaluated for their physical, textural, and sensory qualities.Both types of gum reduced the setback visc

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