WALNUT FLOUR AS AN INGREDIENT FOR PRODUCING LOW-CARBOHYDRATE BREAD: PHYSICOCHEMICAL, SENSORY, AND SPECTROSCOPIC CHARACTERISTICS

Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics

Walnut flour (WF) is a nutrient-rich source that can be used as an alternative for individuals on a gluten-free diet.This study aimed to assess the physical, chemical, and sensory changes in low-carbohydrate bread when supplemented with WF.Molecular-level changes were also examined using ATR-FTIR spectra.The bread recipe, containing buckwheat and f

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Use of Spectral Indices to Identify the Changes in the Vegetation Community Over Time After Restoring a Palustrine Wetland: A Case Study of Spencer Island Regional Park, Everett, WA.

Wetland restoration can be measured over time using community vegetation as an effectiveness indicator of restoration actions.Spencer Island Regional Park is part of the tidal freshwater wetlands along the Snohomish river basin.Those wetlands are part of a complex ecosystems, in which they are included as a salmon corridor.This research analyzes th

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