Puff pastry has delicate and flaky texture which comes from unique combination of fat and dough.These bakery products are made from many thin layers of dough which are separated by alternate fat layers because of which they are considered to be high fat food.Properties of puff pastry depend mostly on the quality of flour, which must be specifically
This paper uses practical experimentation to analyse the effect of replacing SF6 with pure CO2 in conventional gas insulated transmission line sections by studying partial discharge measurements taken with applied voltages up to 242 kV (rms).The results can also help in understanding the properties of new alternative gas mixtures which can be utili
During this study, the dried powder of Angoumois grain moth (Sitotroga cerealella) (AGM) was used as an excellent source of protein to produce nutritional biscuits.Physical, chemical, rheological and microbiological characteristics of biscuits with the optimum AGM percentage (5%) were evaluated compared to the control.The response surface methodolo
The purpose of this study is to elucidate the origin of the additional response signals arising from the surface topography of samples during piezoresponse force microscopy (PFM) measurements.Periodic mountain-shaped protrusions with triangular cross-sections were fabricated on the surface of a silicon single crystal, a material with no inherent pi