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 End Table Package 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, containi

read more

Randomized controlled trial on analgesic effect of pre-operative fascia iliaca compartment block in geriatric patients with hip fracture

Objective While most geriatric patients with hip fracture benefit from definitive operative treatment, pre-operative pain management is often overlooked.Conventional oral analgesics may provide suboptimal pain control, resulting in poor morbidity outcomes.Fascia iliaca compartment block (FICB) provides a more consistent analgesic effect.This study

read more