Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Quraazah A. Amin"'
Autor:
Nazrana Rafique, Suhaib Yousuf Jan, Aamir Hussain Dar, Kshirod Kumar Dash, Anwesa Sarkar, Rafeeya Shams, Vinay Kumar Pandey, Shafat Ahmad Khan, Quraazah Akeemu Amin, Syed Zameer Hussain
Publikováno v:
Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100708- (2023)
Postbiotics are bioactive substances that are useful and are produced during fermentation in the matrix. Postbiotics are under a fragile balance in our body, excessive metabolities, may it be from any origin has a potential to hamper or interfere num
Externí odkaz:
https://doaj.org/article/df7e614cab424f5b96b7399e08df72b1
Autor:
Abida Jabeen, Nusrat Ajaz, Nusrat Jan, Tawheed Amin, Gousia Gani, Omar Bashir, Quraazah Akeemu Amin
Publikováno v:
British Food Journal. 124:4440-4461
PurposeThroughout the world, there has been a dramatic increase in the demand for functional food products. Owing to the health benefits of barley, its utilization was explored for the development of β-glucan rich functional instant talbina (porridg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b827c2a0eab849803a289ae60c57347
https://doi.org/10.1108/bfj-06-2021-0662
https://doi.org/10.1108/bfj-06-2021-0662
Autor:
Quraazah Akeemu Amin, Towseef Ahmad Wani, Tawheed Amin, Afsah Iqbal Nahvi, Taha Mukhtar, Nazrana Rafique, Shubli Bashir
Publikováno v:
Integrated Waste Management Approaches for Food and Agricultural Byproducts ISBN: 9781003282327
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d2ff1a2c788266a4d2ed98c1f038a99
https://doi.org/10.1201/9781003282327-4
https://doi.org/10.1201/9781003282327-4
Autor:
N. Dorjey, S. Fauzia, Phuntsog Tundup, Towseef A. Wani, Quraazah A. Amin, Rigzin Sangdup Safal, N. Deldan, Kunzan glamo, B.A. Zargar, M.A. Beigh
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 8:500-504
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::813a5b75fdcbd5025d13826c1b0609f9
https://doi.org/10.20546/ijcmas.2019.805.059
https://doi.org/10.20546/ijcmas.2019.805.059
Autor:
S. Fauzia, Quraazah A. Amin, Rigzin Sangdup Safal, M.A. Beigh, Kunzang Lamo, B.A. Zargar, Phuntsog Tundup, N. Deldan, Towseef A. Wani, N. Dorjey
Publikováno v:
International Journal of Current Microbiology and Applied Sciences. 8:495-499
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8fb1a8280c684715574fc268912cb273
https://doi.org/10.20546/ijcmas.2019.805.058
https://doi.org/10.20546/ijcmas.2019.805.058
Publikováno v:
Applied Biological Research. 20:200
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b6af5d222079007b438dfdee2802af6
https://doi.org/10.5958/0974-4517.2018.00026.5
https://doi.org/10.5958/0974-4517.2018.00026.5
Publikováno v:
Research on Crops. 18:196
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c833a20d596cced3592c107a9f19c40
https://doi.org/10.5958/2348-7542.2017.00033.x
https://doi.org/10.5958/2348-7542.2017.00033.x
Publikováno v:
International Journal of Food and Fermentation Technology. 5:213
Out of traditional cuisines of Kashmir baked foods are very popular. One of the major product of this ingenuity is Kulcha, which over time has evolved and established as an important traditional bakery product. The product was prepared after fortifyi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a06369b19e086f116219a8987f9bd81
https://doi.org/10.5958/2277-9396.2016.00005.2
https://doi.org/10.5958/2277-9396.2016.00005.2