13 Articoli
Accesso libero | 30 dic 2022
Chemical Characterization of Date Seeds (Phoenix dactylifera L.) Cultivated in Algeria for its Application as Functional Ingredients
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Accesso libero | 30 dic 2022
Meat (Longissimus lumborum M uscle) Quality in Males of the Family Cervidae
Accesso libero | 30 dic 2022
Simple Method for Fatty Acids Determination in Food, Superfood and Spice Samples by GC-MS Technique
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Accesso libero | 30 dic 2022
Effect of Ozone Treatment on Mechanical and Chemical Properties of Sea-Buckthorn (Hippophaë rhamnoides L.) Fruit
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Accesso libero | 30 dic 2022
Safety Assessment of Locusta migratoria Powder Enriched Peanut-Based Ready-to-Use Therapeutic Foods (RUTF)
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Accesso libero | 30 dic 2022
Effect of Maltodextrin, Arabic Gum, and Beetroot Juice Concentration on the Powder Properties of Spray-Dried Beetroot-Skim Milk Mixtures
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Accesso libero | 30 dic 2022
Influence of Wheat-Mesquite (Prosopis L.) Composite Flour on Dough Rheology and Quality of Bread
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Accesso libero | 30 dic 2022
Thermal, Pasting, and Hydration Properties of Flour from Novel Cassava Cultivars for Potential Applications in the Food Industry
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Accesso libero | 30 dic 2022
Bread-Making Potential and Yielding of Hybrid Wheat Under Varied Agronomic and Environmental Factors
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Accesso libero | 30 dic 2022
Development and Quality Assessment of Biscuits Made from Mixture of Wheat, Soybean, and Sorghum Flour
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Accesso libero | 30 dic 2022
Production, Characterization, and Application of Biosurfactant From Lactobacillus plantarum OG8 Isolated From Fermenting Maize (Zea Mays ) Slurry
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Accesso libero | 30 dic 2022
Microbial Diversity of Six Commercially Available Kefir Grains
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Accesso libero | 30 dic 2022
Effect of Substrate Composition on Yield and Antioxidative Activity of Exopolysaccharides From Lactobacillus fermentum B62
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