Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Farrukh Faiz"'
Autor:
Asif Ahmad, Imran Hayat, Farzana Siddique, Shinawar Wasim Ali, Farrukh Faiz, Kashif Ameer, Rai Muhammad Amir, Muhammad Haseeb ur Rehman, Zaheer Ahmad
Publikováno v:
Food Science and Technology, Vol 41, Iss 2, Pp 349-354 (2020)
Food Science and Technology v.41 n.2 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 41, Issue: 2, Pages: 349-354, Published: 18 DEC 2020
Food Science and Technology, Issue: ahead, Published: 18 DEC 2020
Food Science and Technology v.41 n.2 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 41, Issue: 2, Pages: 349-354, Published: 18 DEC 2020
Food Science and Technology, Issue: ahead, Published: 18 DEC 2020
The hyperglycaemia defines features of type 2 diabetes (T2DM), which is a real time problem and poses a significant economic burden on the globe and is spreading like an epidemic. Currently it affects 384 million people on the globe and this number i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5e3e379a6260de4f62f68ce9e79d30b
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200349&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200349&tlng=en
Autor:
Zaheer Ahmed, Rai Muhammad Amir, Allah Rakha, Kashif Ameer, Farrukh Faiz, Ijaz Ashraf, Muhammad Nadeem, Muhammad Asif Khan, Imran Hayat, Aayesha Riaz
Publikováno v:
Food Science and Technology, Issue: ahead, Published: 30 OCT 2020
Food Science and Technology v.41 n.1 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 41, Iss 1, Pp 105-112 (2020)
Food Science and Technology v.41 n.1 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 41, Iss 1, Pp 105-112 (2020)
The present study was designed to characterize oat bran for their biological attributes. The results showed that bran of Avon variety contained high TDF, SDF, β-glucan and extractability of β-glucan than bran of oat variety Sargodha-81. The extrusi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d12d12e0dd3aa16cd9649f4010021aa2
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005027215&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005027215&lng=en&tlng=en
