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EFFECT OF HEAT PROCESSING ON THE NUTRITIONAL AND ANTI-NUTRITIONAL FACTORS OF COWPEA (Vigna unguiculata).
- Published in:
- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2020, v. 44, n. 1, p. 165, doi. 10.35219/foodtechnology.2020.1.10
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ISOLATION AND CHARACTERIZATION OF A MICROBIAL PIGMENT OBTAINED FROM SERRATIA MARCESCENS AS A NATURAL FOOD COLOURANT.
- Published in:
- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2019, v. 43, n. 1, p. 137, doi. 10.35219/foodtechnology.2019.1.11
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THE EFFECT OF PROCESSING ON IN VITRO PROTEIN AND STARCH DIGESTIBILITY AND PREDICTIVE GLYCAEMIC INDEX OF FIVE Vigna unguiculata (COWPEA) CULTIVARS.
- Published in:
- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2017, v. 41, n. 2, p. 31
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Medicinal foods and plants with antiaging properties: A review of in vitro and in vivo studies.
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- Food Frontiers, 2024, v. 5, n. 1, p. 24, doi. 10.1002/fft2.325
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