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) 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 Plumeria cookie dough and end-uses in c

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Comparative Analysis of Pixel-Level Fusion Algorithms and a New High-Resolution Dataset for SAR and Optical Image Fusion

Synthetic aperture radar (SAR) and optical images often present different geometric structures and texture features for the same ground object.Through the fusion of SAR and optical images, it can effectively integrate their Tungsten Electrodes complementary information, thus better meeting the requirements of remote sensing applications, such as ta

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Collaboration Analysis of Semarang City Dengue Hemorrhagic Fever Health Surveillance Officer with Social Network Analysis

This study aims to determine the pattern of a network collaboration between Emergency Batteries dengue hemorrhagic health surveillance personnel in the city of Semarang and to understand the flow of information deeply.The method of social network analysis / SNA (Social Network Analysis) on formal and informal communication networks between surveill

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