"Nutritional evaluation" trang 1 - tải miễn phí từ tailieuXANH
Sensory, microbial, texture and nutritional evaluation of Okara supplemented probiotic Dhokla

Sensory, microbial, texture and nutritional evaluation of Okara supplemented probiotic Dhokla
10    43    0
Sensory evaluation and nutritional value of balady flat bread supplemented with banana peels as a natural source of dietary fiber

Sensory evaluation and nutritional value of balady flat bread supplemented with banana peels as a natural source of dietary fiber
7    262    1
Nutritional evaluation of cookies enriched with beetroot (Beta vulgaris L.) powder

Nutritional evaluation of cookies enriched with beetroot (Beta vulgaris L.) powder
9    71    0
Physical and nutritional quality evaluation of different rice varieties

Physical and nutritional quality evaluation of different rice varieties
8    254    0
Evaluation of physical, functional, nutritional and textural qualities of little millet (Panicum sumatrense L.) flakes

Evaluation of physical, functional, nutritional and textural qualities of little millet (Panicum sumatrense L.) flakes
7    91    10
Nutritional and sensory evaluation of oyster mushroom supplemented daily food items

Nutritional and sensory evaluation of oyster mushroom supplemented daily food items
7    245    2
In vitro nutritional evaluation of concentrates containing different levels of duckweed supplementation as protein source for ruminants

In vitro nutritional evaluation of concentrates containing different levels of duckweed supplementation as protein source for ruminants
7    71    0
In vitro nutritional evaluation and digestion kinetics of concentrates containing varying levels of Moringa oleifera leaf meal supplementation as protein source for goats

In vitro nutritional evaluation and digestion kinetics of concentrates containing varying levels of Moringa oleifera leaf meal supplementation as protein source for goats
11    44    0
Development of snack containing meat by-products and its nutritional evaluation

Development of snack containing meat by-products and its nutritional evaluation
7    61    0
Nutritional evaluation of bun developed from quality protein maize for nutritional security of rural people

Nutritional evaluation of bun developed from quality protein maize for nutritional security of rural people
4    79    0
Evaluation of elite accessions of rice for morphological and nutritional traits

Evaluation of elite accessions of rice for morphological and nutritional traits
9    66    0
A study on cultivation and yield performance of oyster mushroom (Pleurotus ostreatus) on wheat straw mixed with horticultural waste (Apple Pomace) in different ratio and their nutritional evaluation

A study on cultivation and yield performance of oyster mushroom (Pleurotus ostreatus) on wheat straw mixed with horticultural waste (Apple Pomace) in different ratio and their nutritional evaluation
14    74    0
Evaluation of Indian mustard for their potential nutritional and antinutritional factors

Evaluation of Indian mustard for their potential nutritional and antinutritional factors
7    54    0
Formulation of functional multigrain bread and evaluation of their health potential

Formulation of functional multigrain bread and evaluation of their health potential
7    72    2
Development and quality evaluation of chutney from new varieties of white and pink-fleshed guava

Development and quality evaluation of chutney from new varieties of white and pink-fleshed guava
7    60    0
Formulation and quality evaluation of modified UPMA mix from foxtail millet and soy for nutritional security

Formulation and quality evaluation of modified UPMA mix from foxtail millet and soy for nutritional security
9    56    0
A study on development of instant kodo dosa mix and evaluation of its nutritional composition and shelf life

A study on development of instant kodo dosa mix and evaluation of its nutritional composition and shelf life
10    50    1
The probiotic and nutritional content of souro, an Iranian traditional food

The probiotic and nutritional content of souro, an Iranian traditional food
6    101    1
Comparison of peanut and black oncom biscuit: Nutritional characteristics and aflatoxin evaluation with the potential health benefits

Comparison of peanut and black oncom biscuit: Nutritional characteristics and aflatoxin evaluation with the potential health benefits
6    63    1
Evaluation of soybean lines for Edamame (Glycine max (L.) Merrill) as a potential vegetable for Telangana state of India

Evaluation of soybean lines for Edamame (Glycine max (L.) Merrill) as a potential vegetable for Telangana state of India
9    75    0
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