Malting quality of seven genotypes of barley grown in Nepal.

Autor: Ojha, Pravin¹ (AUTHOR) projha84@gmail.com, Gautam, Nagina² (AUTHOR), Subedi, Ujjwol¹ (AUTHOR), Dhami, Narayan B.³ (AUTHOR)

Publikováno v: Food Science & Nutrition. Sep2020, Vol. 8 Issue 9, p4794-4804. 11p.

Functional quality evaluation and shelf life study of synbiotic yacon juice.

Autor: Dahal, Sagar¹ (AUTHOR) Sagardahal4327@gmail.com, Ojha, Pravin² (AUTHOR), Karki, Tika Bahadur³ (AUTHOR)

Publikováno v: Food Science & Nutrition. Mar2020, Vol. 8 Issue 3, p1546-1553. 8p.

Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour.

Autor: Ojha, Pravin¹, Karki, Roman¹, Mishra, Achyut¹, Subedi, Ujjwol¹, Adhikari, Roshan², Karki, Tika Bahadur³

Publikováno v: Food Science & Nutrition. Jan2018, Vol. 6 Issue 1, p47-53. 7p.

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour.

Autor: Ojha P; Food Research Division Nepal Agricultural Research Council Lalitpur Nepal., Adhikari R; Department of Food Technology National College of Food Science and Technology Kathmandu Nepal., Karki R; Food Research Division Nepal Agricultural Research Council Lalitpur Nepal., Mishra A; Food Research Division Nepal Agricultural Research Council Lalitpur Nepal., Subedi U; Food Research Division Nepal Agricultural Research Council Lalitpur Nepal., Karki TB; Department of Biotechnology Kathmandu University Dhulikhel Nepal.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2017 Nov 12; Vol. 6 (1), pp. 47-53. Date of Electronic Publication: 2017 Nov 12 (Print Publication: 2018).