Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Luong Hong Nga"'
Autor:
Chu-Ky, Son, Pham, Thi-Hoan, Bui, Kim-Lien T., Nguyen, Tien-Thanh, Pham, Kim-Dang, Nguyen, Hoai-Duc T., Luong, Hong-Nga, Tu, Viet-Phu, Nguyen, Thanh-Hang, Ho, Phu-Ha, Le, Thanh-Mai
Publikováno v:
In Food and Bioproducts Processing April 2016 98:79-85
Publikováno v:
Vietnam Journal of Science and Technology. 59:196-205
Tofu is a common food in Vietnamese and global cuisine. It has high nutritional value, good flavor and texture that it is easy to produce other food from it. In Hanoi, Mo tofu is a traditional product that produced from tofu- whey, which is commonly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09e4bc0248df83016616244a9d99c9e5
https://doi.org/10.15625/2525-2518/59/2/14325
https://doi.org/10.15625/2525-2518/59/2/14325
Akademický článek
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Autor:
Duong Hong, Quan, Hoang Minh, Tri, Nguyen Thi, Hong Gam, Nguyen Thi, Thu Hien, Nguyen, Ngoc Hoa, Nguyen Thi, Truc Lam, Nguyen Thi, Van Anh, Vu, Thu Trang, Luong, Hong Nga
Publikováno v:
Journal of Food Quality; 9/28/2021, p1-12, 12p
Autor:
Luong Hong Nga, Rungtiva Wansuksri, Kuakoon Piyachomkwan, Klanarong Sriroth, Sirithorn Lertphanich, Thierry Tran, Dominique Dufour, Guillaume Da
Publikováno v:
Starch-Stärke
Structural and functional properties of starches from ensete pseudostems and water caltrop fruits were characterized and compared with other root and tuber (yam bean, taro, and cassava) and legume (chickpea and mungbean) starches. Taro and ensete sta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::144ea49ff82b046f9bdc16b86c4e4125
https://doi.org/10.1002/star.201300026
https://doi.org/10.1002/star.201300026
Autor:
Bechoff, Aurélie, Boy, Erick, Chijioke, Ugo, Ilona, Paul, Westby, Andrew, Phu Tu Viet, Tu Nguyen Thi Minh, Luong Hong, Nga, Quynh Cung Thi To, Son Chu Ky, Kim Ahn To, Bachwenkizi, Béatrice, Towo, Elifatio, Abass, Adebayo, Gaspar, Audifas, Fliedel, Geneviève, Sanni, L. Oladimeji, Tomlins, Keith I.
Publikováno v:
“Expanding Collaboration, Catalyzing Innovation of Root Crops for Accelerating Africa’s Economic Growth”
Biofortification and ingredient substitution are strategies for promoting cassava in Africa and Asia. Acceptance of a biofortified cassava crop rich in provitamin A was tested in traditional products (gari, fufu in Nigeria); products made with substi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3631::476fffdb3451eace115c8351967acf72
http://agritrop.cirad.fr/586324/
http://agritrop.cirad.fr/586324/
Autor:
Luong Hong Nga
Publikováno v:
Vietnam Journal of Science and Technology. 54:307
Starch retrogradation is a process occurred in many food products made from starch-containing raw materials. It affects qualities of food during storage. In this research, the effects of sucrose and phosphate on rice starch retrogradation were studie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7541f768e439249e40ca77fadb63c8e0
https://doi.org/10.15625/2525-2518/54/4a/12007
https://doi.org/10.15625/2525-2518/54/4a/12007
Akademický článek
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Akademický článek
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Autor:
Nguyen, Tien Cuong, Fillaudeau, Luc, Anne-Archard, Dominique, Chu-Ky, Son, Luong, Hong Nga, Vu, Thu Trang, Nguyen, Thi Hoai Duc, Nguyen, Van Hung
Publikováno v:
Processes; Jun2021, Vol. 9 Issue 6, p989, 1p