Found: 11
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The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana.
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- International Journal of Food Science, 2014, p. 1, doi. 10.1155/2014/721067
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- Article
Chemical composition, energy and nutritional values, digestibility and functional properties of defatted flour, protein concentrates and isolates from Carbula marginella (Hemiptera: Pentatomidae) and Cirina butyrospermi (Lepidoptera: Saturniidae).
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- BMC Chemistry, 2021, v. 15, n. 1, p. 1, doi. 10.1186/s13065-021-00772-z
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- Article
A research approach supporting domestication of Baobab ( Adansonia digitata L.) in West Africa.
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- New Forests, 2011, v. 41, n. 3, p. 317, doi. 10.1007/s11056-011-9246-z
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- Article
Variability of Baobab ( Adansonia digitata L.) fruits' physical characteristics and nutrient content in the West African Sahel.
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- Agroforestry Systems, 2012, v. 85, n. 3, p. 455, doi. 10.1007/s10457-011-9406-3
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- Article
Variability of vitamins B1, B2 and minerals content in baobab ( Adansonia digitata) leaves in East and West Africa.
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- Food Science & Nutrition, 2015, v. 3, n. 1, p. 17, doi. 10.1002/fsn3.184
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- Article
Multifunctional properties and safety evaluation of lactic acid bacteria and yeasts associated with fermented cereal doughs.
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- World Journal of Microbiology & Biotechnology, 2021, v. 37, n. 2, p. 1, doi. 10.1007/s11274-021-02994-8
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- Article
Food tree species selection for nutrition‐sensitive forest landscape restoration in Burkina Faso.
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- Plants, People, Planet, 2022, v. 4, n. 6, p. 667, doi. 10.1002/ppp3.10304
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- Article
Effect of processing methods on the nutritional content of three traditional vegetables leaves: Amaranth, black nightshade and jute mallow.
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- Food Science & Nutrition, 2017, v. 5, n. 6, p. 1139, doi. 10.1002/fsn3.504
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- Article
Non-Sensory Perception and Sensory Appeal of Zamnè , PseudoZamnè , Traditionally Cooked Senegalia erythrocalyx Seeds, and Tempeh According to Burkinabe Consumers.
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- Foods, 2023, v. 12, n. 23, p. 4268, doi. 10.3390/foods12234268
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- Article
Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa.
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- Frontiers in Microbiology, 2019, p. 1, doi. 10.3389/fmicb.2019.01789
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- Article
Spatially explicit multi-threat assessment of food tree species in Burkina Faso: A fine-scale approach.
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- PLoS ONE, 2017, v. 12, n. 9, p. 1, doi. 10.1371/journal.pone.0184457
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- Article