Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Sandeep Bejjanki"'
Publikováno v:
Journal of Ethnic Foods, Vol 3, Iss 4, Pp 276-283 (2016)
Background: Like southeast Asian countries fermented fish is a well known strategy of food preservation in the northeast region of India. The northeastern region of India is known for its vast natural resources and a cauldron of different people and
Externí odkaz:
https://doaj.org/article/642547c84b6946049245c7008dd7e98e
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 957-972 (2018)
Physicochemical and functional properties of freeze-dried egg powders (egg white, egg yolk, and whole egg) from Japanese quail and white Leghorn chicken were studied comparatively. All egg powders had protein content in the range of 91.13–97.03 g/1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e0c0891689e13f616a854de2fd6cf02
https://doaj.org/article/c3430d8c125648a09311975e27edeca2
https://doaj.org/article/c3430d8c125648a09311975e27edeca2
Publikováno v:
Journal of Ethnic Foods, Vol 3, Iss 4, Pp 276-283 (2016)
Background Like southeast Asian countries fermented fish is a well known strategy of food preservation in the northeast region of India. The northeastern region of India is known for its vast natural resources and a cauldron of different people and c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d99f8e37552ac76bf7c4df0be7bef8c1
Like Southeast Asian countries fermented fish is a well known strategy of food preservation in the Northeast region of India. Shidals are mostly preferred salt-free fermented fish product amongst all. Chemical and microbial composition, antioxidative
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69b23975ec96d9865e1b4b731f130c20
https://europepmc.org/articles/PMC4711405/
https://europepmc.org/articles/PMC4711405/
