QUALITY IMPROVEMENT OF GREEN SABA BANANA FLOUR STEAMED CAKE

Quality Improvement of Green Saba Banana Flour Steamed Cake

Gluten avoidance is becoming a popular diet trend around the world.In this study, green Saba banana flour (GSBF) was used to produce a gluten-free (GF) steamed cake.The effects of soy protein isolate (SPI) (0%, 10%, 15%) and yamaha c115v specs Ovalette (0%, 3.5%, 7%) on the quality of the cake were investigated.Physicochemical properties of the flo

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Entropy Churn Metrics for Fault Prediction in Software Systems

Fault prediction is an important research area that aids software development and the maintenance process.It is a field that has been continuously improving its approaches in order to reduce the fault resolution time and effort.With an aim to contribute towards building new approaches for fault prediction, this paper proposes Entropy Churn Metrics

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Distinct resting-state effective connectivity of large-scale networks in first-episode and recurrent major depression disorder: evidence from the REST-meta-MDD consortium

IntroductionPrevious studies have shown disrupted effective connectivity in the large-scale brain networks of individuals with major depressive disorder (MDD).However, it is unclear whether these changes differ between first-episode drug-naive MDD (FEDN-MDD) and recurrent MDD (R-MDD).MethodsThis study utilized resting-state fMRI data from 17 sites

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