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Characterization of the kefir beverage produced from yam (Colocasia esculenta L.), sesame seed (Sesamum indicum L.) and bean (Phaseolus vulgaris L.) extracts.
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- Journal of Food Science & Technology, 2018, v. 55, n. 12, p. 4851, doi. 10.1007/s13197-018-3419-0
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- Article
Image analysis for the evaluation of soybean seeds vigor.
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- Acta Agronómica, 2021, v. 70, n. 3, p. 1, doi. 10.15446/acag.v70n3.92093
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- Publication type:
- Article
Survival of Lactobacillus paracasei subsp. paracasei LBC 81 in cottage cheese supplemented with green banana, oat, or chickpea flours during refrigerated storage.
- Published in:
- Journal of Food Processing & Preservation, 2020, v. 44, n. 10, p. 1, doi. 10.1111/jfpp.14780
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- Article