Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Priya Yawale"'
Publikováno v:
Food and Feed Research. 49:67-95
Flaxseed or linseed is an oilseed obtained from a plant, known as the flax (Linum usitatissimum). It is a valuable source of various bioactive components such as omega-3 polyunsaturated fatty acids, proteins, lignans, dietary fibres and phytochemical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::60ccff7d8deec69290fcf39ba9cf2fb5
https://doi.org/10.5937/ffr49-35420
https://doi.org/10.5937/ffr49-35420
Autor:
Ahmed M. Abdel-Azeem, Mohamed Ahmed Abdel-Azeem, Hebatallah H. Abo Nahas, Fatma A. Abo Nouh, M. Anand, Neelamegam Annamalai, Faisal Asfand, Hajra Ashraf, Muhammad Asim Raza Basra, Rajeev Bhat, Parameswaran Binod, Amira M.G. Darwish, Srinu Dhanavath, Praveen Kumar Dikkala, Sivaramasamy Elayaraja, E. Eswari, Sara A. Gezaf, Vijai Kumar Gupta, Nazim Hussain, P. Jeevitha, Ramandeep Kaur, Aravind Madhavan, Shahid Mahboob, Bisma Meer, Kushif Meer, Tahir Mehmood, Teroj A. Mohamed, Sanjay Mukherjee, Fareeha Nadeem, Kairam Narsaiah, Piotr Oleskowicz-Popiel, Ashok Pandey, Daya Shankar Pandey, Sherely A. Paul, Eapen Philip, J. Ranjitha, R. Reshmy, Pradeepa Roberts, Channarong Rodkhum, Aatika Sadia, Shagufta Saeed, Blessy Sagar, A.V.S.L. Sai Bharadwaj, Minaxi Sharma, R. Shobana, Raveendran Sindhu, Ranjna Sirohi, Kandi Sridhar, Barinderjeet Singh Toor, Rekha Unni, Neelam Upadhyay, Zeba Usmani, S. Vijayalakshmi, Priya Yawale, Daochen Zhu
Publikováno v:
Valorization of Biomass to Bioproducts ISBN: 9780128228883
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1694302c1315385245b74a085edff625
https://doi.org/10.1016/b978-0-12-822888-3.09990-4
https://doi.org/10.1016/b978-0-12-822888-3.09990-4
Publikováno v:
Valorization of Biomass to Bioproducts ISBN: 9780128228883
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ee1f38bbe631318aa1ee25c07f62e72
https://doi.org/10.1016/b978-0-12-822888-3.00005-0
https://doi.org/10.1016/b978-0-12-822888-3.00005-0
Publikováno v:
Food Bioscience. 48:101812
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::968fe8e2a89096a75fb32d2d08ef2f3b
https://doi.org/10.1016/j.fbio.2022.101812
https://doi.org/10.1016/j.fbio.2022.101812