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Published in 2017 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8170
Abstract: BACKGROUND Several commercially available alternative sweeteners have potential in reducing the caloric content of baked products. Sugar alcohols and natural sweeteners have similar bulk as sucrose and can replace sucrose directly. High intensity sweeteners have…
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Keywords:
layer cakes;
replacement high;
sucrose replacement;
high ratio ... See more keywords
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1
Published in 2019 at "Journal of Manufacturing Processes"
DOI: 10.1016/j.jmapro.2019.08.016
Abstract: Abstract As a substitute for grinding, hard turning is becoming attractive in many manufacturing industries, although, it is interrupted by many problems like white layer and tensile residual stress which are generated during hard turning.…
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Keywords:
hard turning;
analysis;
layer;
white layer ... See more keywords
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Published in 2018 at "Machining Science and Technology"
DOI: 10.1080/10910344.2017.1365891
Abstract: ABSTRACT In the present work, the effect of various grinding mechanisms on white layer (WL) formation in AISI 52100 steel is studied using two types of alumina grains, one produced by sol–gel process and the…
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Keywords:
52100 steel;
formation;
power;
white layer ... See more keywords
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1
Published in 2019 at "Science"
DOI: 10.24017/science.2019.2.17
Abstract: Physiochemical and rheological properties of local wheat cultivars were studied to determine and develop their relationship to baking quality of white layer cake. The investigation carried out via studying four different wheat cultivars (Adana, Sham…
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Keywords:
quality;
control;
layer cake;
white layer ... See more keywords
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1
Published in 2022 at "Materials"
DOI: 10.3390/ma15217723
Abstract: Grinding burn is an undesired defect in gear machining, and a white layer is an indication of severe burn that is detrimental to gear surface performance. In this work, the influence of grinding parameters on…
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Keywords:
layer;
surface;
white layer;
form grinding ... See more keywords