Production of high protein quality noodles using wheat flour fortified with different protein products from lupine

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Production of high protein quality noodles using wheat flour fortified with different protein products from lupine

Yến Thanh 143 8 pdf

Physicochemical, cooking quality and sensory characteristics of noodles fortified by whole lupine meal (WLM) and defatted lupine meal (DLM) as different protein products were evaluated. |

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Production of high protein quality noodles using wheat flour fortified with different protein products from lupine

Physicochemical, cooking quality and sensory characteristics of noodles fortified by whole lupine meal (WLM) and defatted lupine meal (DLM) as different protein products were evaluated. |

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Đang chuẩn bị liên kết để tải về tài liệu: Production of high protein quality noodles using wheat flour fortified with different protein products from lupine

Physicochemical, cooking quality and sensory characteristics of noodles fortified by whole lupine meal (WLM) and defatted lupine meal (DLM) as different protein products were evaluated. |

Siderophore – The iron chelator production potential of bacteria associated with diverse crops and growth medium optimization for its high production

Structural changes in milk production of Uttarakhand, India

Radion production in e+e- collisions

The process for the production of high phospholipid containing eicosanoids and soluble oligopeptides from the Oyster. sp.

High Lipid Induction in Microalgae for Biodiesel Production

High-Level Recombinant Protein Production in CHO Cells Using Lentiviral Vectors and the Cumate Gene-Switch

Impact of high CO2 content in natural gas

Cholinesterase immoblization for large scale production of high sensitive test cards for rapid detection of organophosphorus and carbamate pesticides in agricultural products

Radion production in high energy photon collisions

Implementing national technological absorptive capacity framework to motivate high technology application in Bac Kan’s agricultural production

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Production of high protein quality noodles using wheat flour fortified with different protein products from lupine