Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Saeed Hamid Saeed Omer"'
Publikováno v:
Foods, Vol 12, Iss 23, p 4221 (2023)
A Sorghum flour (SF) is a leading and prominent food source for humans in African countries. Recently extensive studies have been conducted on Sorghum bread (SB) or sorghum composite bread (SCB), covering various aspects. However, there are many tech
Externí odkaz:
https://doaj.org/article/adfde26ad7654e8faff137b7bf518114
Autor:
Jing Hong, Wanxue Guo, Peixia Chen, Chong Liu, Juan Wei, Xueling Zheng, Saeed Hamid Saeed Omer
Publikováno v:
Foods, Vol 11, Iss 17, p 2585 (2022)
Lactic acid bacteria have been considered to be a very important species during sourdough fermentation. In order to explore the effects of bifidobacteria fermentation on thermal, physico-chemical and structural properties of wheat starch during dough
Externí odkaz:
https://doaj.org/article/4a5bc61b72214573bcf7b2d57c4b3f93
Research Advance on Application of Microbial Fermented Fodder in Broilers Production: A Short Review
Publikováno v:
Open Journal of Animal Sciences. 12:200-209
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3629a05a4a73048c1255861843585871
https://doi.org/10.4236/ojas.2022.122015
https://doi.org/10.4236/ojas.2022.122015
Publikováno v:
INTERNATIONAL JOURNAL OF SCIENTIFIC RESEARCH. :48-51
In recent decades, the processing of traditional Chinese medicines has received widespread attention as people's requirements for safety and effectiveness of traditional Chinese medicine have increased. Because of its theory and technical methods, th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f0a01df2ff90787a899f6c00a1fff19
https://doi.org/10.36106/ijsr/8935218
https://doi.org/10.36106/ijsr/8935218