Zobrazeno 1 - 10
of 45
pro vyhledávání: '"ENRICHED flour"'
Autor:
Baker, Aryn
Publikováno v:
TIME Magazine. 12/2/2019, Vol. 194 Issue 24/25, p79-79. 1p. 1 Color Photograph.
Autor:
Farzana, Tasnim1, Mohajan, Suman1
Publikováno v:
Food Science & Nutrition. Sep2015, Vol. 3 Issue 5, p363-369. 7p.
Publikováno v:
Nigerian Journal of Nutritional Sciences; 2023, Vol. 44 Issue 2, p92-103, 12p
Autor:
Carrilho Britto, Jéssica1, Cançado, Rodolfo2, Guerra-Shinohara, Elvira Maria1 emguerra@usp.br
Publikováno v:
Brazilian Journal of Hematology & Hemotherapy / Revista Brasileira de Hematologia e Hemoterapia. 2014, Vol. 36 Issue 4, p275-286. 12p.
Akademický článek
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Publikováno v:
Food Technology and Biotechnology, Vol 56, Iss 3, Pp 411-420 (2018)
The effect of Lactobacillus plantarum fermentation on the functional and physicochemical properties of pea protein-enriched flour (PPF) was investigated. Over the course of the fermentation the extent of hydrolysis increased continuously until reachi
Externí odkaz:
https://doaj.org/article/d8eeedf4e46345dcb5fedd485d6664b5
Diabetes is a pandemic with expensive treatments. It would be interesting to use locally available and inexpensive plants. Sweet potato tubers and moringa leaves are among them. The aim is to evaluate the impact of sweet potato flour enriched with mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a22489ffbde40d54dfc56b433aac082
Publikováno v:
Nigerian Food Journal; 2018, Vol. 36 Issue 1, p36-44, 9p
Publikováno v:
Emerging Food R&D Report. Nov2015, Vol. 26 Issue 8, p1-2. 2p.
Autor:
Abdellatif A. Mohamed, Ali Ikram, Bushra Niaz, Faqir Muhammad Anjum, Farhan Saeed, M. S. Alamri, Muhammad Afzaal, Muzzamal Hussain, Shahzad Hussain
Publikováno v:
Food Science & Nutrition, Vol 9, Iss 6, Pp 3336-3345 (2021)
Food Science & Nutrition
Food Science & Nutrition
The core objective of current research was determined to nutritional and bioactive profile of maize bran (MB)‐enriched flour in relation to its end‐use product quality. Furthermore, rheological properties of MB‐enriched flour at different level