Sentence examples for flour content from inspiring English sources

The surface smoothness of WPCs improved with decreasing of wood flour content for all samples.

SEI increased with increasing screw speed, but a higher moisture and bean flour content resulted in decreasing SEI and VEI.

The pasta with the highest BR flour content (87 g/100 g) had higher contents of lipids and fibre, as well as better mineral and amino acid profiles.

The aim of this study was to determine the effect of corn flour content of urea formaldehyde (UF) resin on the panel properties of particleboard.

puffing temperature (185 255 °C) and puffing time (20 60 s) with constant initial moisture content of 36.74% and air velocity of 3.99 m/s for potato soy blend with varying soy flour content from 5%to25%5% were investigated using response surface methodology with central composite rotatable design (CCRD).

The governing kinetic behavior of water transport in a biopolymeric composite material derived from poly(β-hydroxybutyrate -co-poly(β-hydroxybutyrate -co-polynocellulosic wood flour were investigated along with the influence of temperature, wood flour content, and chemical modification (silane, maleic anhydride) on polymer and composite diffusivity.

Composites were made at 45%, 60%and75%5% by weight wood flour contents.

The single-layer WPC panels were used as controls, with wood flour contents ranging from 55 to 84%.

The WPC panels comprised of different panel densities (800, 950, 1000, and 1080 kg/m3), wood flour contents (50, 60, 70, and 80 wt.%), wood flour sizes (<0.5, ⩾0.5 to <0.8, 0.8 1, and >1 mm), and hot-pressing temperatures (190 and 210 °C) were manufactured using a dry blend/flat-pressing method under laboratory conditions.

The rhizomes of T. angustifolia pods are also characterised by high fibre (17.20 g/100 g of flour) and carbohydrate (67.29 g/100 g flour) contents, and they are known to be rich in starch granules [ 16, 21, 22], which can be used by colonic microbiota as substrates for anaerobic fermentation and the production of SCFAs.

The result of two years experiment showed that the statistic differences of quality parameters between Longfumai 3 with subunit 1 and with null were not significant in flour protein content, dry gluten content, and water absorption.