POTASSIUM BICARBONATE IMPROVES DOUGH AND COOKIE CHARACTERISTICS THROUGH INFLUENCING PHYSICOCHEMICAL AND CONFORMATION PROPERTIES OF WHEAT GLUTEN

Potassium bicarbonate improves dough and cookie characteristics through influencing physicochemical and conformation properties of wheat gluten

Baking soda (NaHCO3) Sun Care Sprays has critical technological functions in cookie products.Health concern on excessive sodium consumption is increasing; therefore, it is necessary to explore NaHCO3 alternatives, such as KHCO3, for bakery products.This study investigated the impact of KHCO3 on the technological behaviors of cookie dough and end-us

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Foliar Application of Different Levels of Zinc and Boron on the Growth and Yield of Mungbean (Vigna radiate L.)

An experiment was conducted during Kharif-1 of 2022 at Bangladesh Institute of Nuclear Agriculture (BINA), Substation, Satkhira to know the effect of foliar application of micronutrients (zinc and boron) on the growth and yield of mungbean.There were three levels of zinc (Zn) (0.2%, 0.4%, 0.6%) and boron (B) (0.2%, 0.4%, 0.6%) along with a blanket

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